Dinners

My Version of Chicken and Dumplings

Has a season ever made you crave certain foods? Forget about wanting turkey in November, that doesn’t count because it’s an expected meal of the season. I’m talking about when you’re walking along one day and you think to yourself, ‘It is such a lovely spring day, I would kill for some chicken and dumplings!’. This happened to me a few weeks ago. I associate summer food with Southern food, and since this spring seems to be hurrying into summer, I found myself craving some chicken and dumplings. 


But, I craved them for the weird way that I wanted to eat them. I love the idea behind chicken and dumplings, with a biscuit cooking inside the soup, but what bugs me is that the outside of the dumpling is mushy because it cooked in soup. I wanted a biscuit, completely covered by soup. Go ahead and sue me for not keeping it traditional, but at least I got chicken and dumplings the way I wanted it.

I started by cutting up some chicken. I used 4 breasts, but this was all I got.
…and I boiled it until was just cooked, about 10 minutes. 
Then I put it in a saucepan with some milk, frozen peas and carrots, and a can of cream of chicken soup. I also threw in a dash of salt and pepper for good measure. I made sure to stir it a lot as it was heating so that nothing got burned to the bottom of the pot.

I let that heat up and I started on the biscuits. I mixed up some Bisquick batter…

and scooped the dough onto a lined baking pan by huge spoonfuls.  

I put those into the 450 degree oven for 10-15 minutes until they were nice and brown. By this time my soup was boiling and it was ready to be served. The soup has to get to the point of boiling because that is when the milk and the soup fully combine. 

I put one of the biscuits in the bottom of a bowl and poured the soup over it. 

It may seem unorthodox, but it was delicious. The chicken was tender and full of flavor from the soup. The vegetables had gotten cooked to perfection inside the soup, and my Bisquick biscuit was not at all mushy. (Granted, it will get a little soggy once it’s been sitting in the soup for a long time). 


Recipe for Chicken and Dumplings:


1 can Campbell’s Cream of Chicken Soup
1/4 cup milk
1 cup frozen carrots
1 cup frozen peas
2-4 chicken breasts, cubed
1/4 teaspoon salt (or just a good shaking of the salt shaker)
1/4 teaspoons pepper (or just a good shaking of the pepper shaker)
Bisquick 


Cook the chicken in a pot of boiling water for about 10 minutes, stirring occasionally. When chicken is white inside and out, strain it from the water and set aside. In another saucepan, pour in the can of soup and the milk. Add frozen vegetables, chicken, and salt and pepper. Heat to boiling, stirring occasionally. Preheat oven to 450 degrees and prepare Bisquick according to directions on the box.
When soup is boiling, reduce heat. Place a biscuit in the bottom of a bowl and pour soup over top. Enjoy my unorthodox chicken and dumplings!

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