February 2, 2016

Reinventing Leftovers: Chicken & Dumplings

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Chicken & Dumplings
Ramblings Thoughts, Leftovers, Recipes, Chicken, Dumplings, Cookbook Addition, Tasty Tuesday

What you need:

2 1/2 c. cooked chicken (any kind, even rotisserie)
1 1/4 c. frozen peas
1 1/4 c. frozen corn
1 1/4 c. carrots, chopped
3/4 c. onion, chopped
3/4 c. celery, chopped
10.5 oz cream of mushroom soup
10.5 oz cream of chicken soup
1/2 c. milk
1/2 tsp. salt
1/2 tsp. black pepper

1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 c. milk

Directions:

1.  Preheat oven to 400.  In a large skillet, heat oil, onion, carrots, corn, peas and celery over medium-high heat until tender.
Ramblings Thoughts Reinventing Leftovers: Chicken & Dumplings
2.  Add cream soups and milk in a bowl, mix until combined and add to vegetable mixture.
Ramblings Thoughts Reinventing Leftovers: Chicken & Dumplings
3.  Then add chicken, salt and pepper and cook for 5 minutes.
Ramblings Thoughts Reinventing Leftovers: Chicken & Dumplings
4.  Pour chicken mixture into a baking dish.
Ramblings Thoughts Reinventing Leftovers: Chicken & Dumplings
5.  In a large bowl, combine 1 c. flour, baking soda and salt (I add some pepper), mix thoroughly (can use a fork to mix).
6.  Add egg and milk to flour mixture, mix with a spatula or spoon, just until combined.
Ramblings Thoughts Reinventing Leftovers: Chicken & DumplingsRamblings Thoughts Reinventing Leftovers: Chicken & Dumplings

7.  Using a spoon as the mold, drop dough over chicken mixture, even space them out.
Ramblings Thoughts Reinventing Leftovers: Chicken & Dumplings
8.  Bake for 10 to 15 minutes or until dumplings are golden.  Enjoy!!!



-Rambling Holly

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