There is a chill in the air and a craving in my tummy for Chicken & Dumplings. The other night I stopped in at H-E-B for more flour and a magazine to read while I waited for Kennedy to finish dance. I picked up the Oct/Nov issue of Sanra Lee Semi-Homemade magazine. A yummy dessert caught my eye but as I flipped through I saw the easiest recipe for Chicken & Dumplings, YUM!!!
To be honest I think this is my first time making this dish but her recipe is very easy and YUMMY!!! It hit the spot on a very cool day!!!
My official taste tester, Michael (hubby) said it was the best he had ever had!!!
Chicken & Dumplings from Sandra Lee Semi-Homemade
- 3 Cups Shredded rotisseerie chicken (about 2 1/2 pounds chicken)
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp dried thyme
- 1/4 tsp gound black pepper
- 1 cup all-purpose baking mix, Bisquick*
In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme and 1/4 tsp pepper. Bring to a boil, stirring occasionally, over medium-high heat.
In a medium bowl, combine baking mix, 1/8 tsp pepper and 1/3 cup milk, stirring just until moistened.
Drop dough, 1 spoonful at a time, into boiling chicken mixture. Reduce heat to low and simmer, uncovered 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.
Makes 4 servings.