Monet and Me

 

are going to share my recipe for Chicken and Dumplings. 

I don't like fussy recipes that have lots of moving parts. I'm pretty much a half-assed cook. Since I have an ample sized ass, my half-assed is still pretty impressive, if I do say so myself.

You can go through the trouble of cooking chicken breasts or other parts. I find it easier to use either left-over rotisserie chicken, leftover roast chicken, or canned chicken.

I also use an electric skillet, but you can cook this on top of the stove.

I don't really measure ingredients but try to plan on making enough for 6 people so I'll have leftovers and won't have to cook the following day

Ingredients:

Leftover chicken (cut up or shredded), or canned chicken

2 cans of Cream of Whatever soup. I like to use Cream of Chicken and Cream of Celery

3 cups of water or chicken stock

1/2 a bag of frozen mixed vegetables

Salt and pepper to taste

1 teaspoon or so of Bell's Seasoning, or whatever herbs you like best

Optional:

Carrots, peeled and chopped (3 or 4)

Potatoes, peeled and chopped (2 or 3)

Celery stalk, chopped (2 or 3)

Bisquick or other baking mix to make the dumplings. Follow the directions on the box. Prepare the dumplings and set aside

Directions:

Add the water or chicken stock to the pan. Stir in the Cream of Whatever soup, salt, pepper, and Bell's seasoning. Bring to a boil. Reduce heat to medium

(If using fresh vegetables, add them to the pan and cook until the potatoes and carrots can easily be pierced with a fork. About 20. minutes)

Add the frozen vegetables and chicken, Cook for another 5 or so minutes until the frozen veg are cooked.

Drop the dumplings by tablespoon onto the top of the soup mixture. You may have to adjust the temperature so the soup mixture doesn't burn to the bottom of the pan. Keep the temperature to a low boil.

Cover and cook the dumplings for 10 minutes (for lightness)

Remove the cover and cook the dumplings for 10 minutes (until done)

Serve in bowls with a salad

Quick and easy.