|I'm Donna Reed, bitch!|
At any rate, I did, indeed, make homemade chicken and dumplings. And it was, indeed, the bomb dot com.
Here is the recipe, and the changes I made (or will be making next time) in red. As far as "healthy" goes, I'm sure it's not the best thing out there, but I'd bet my pearls it's healthier than frozen pizza and mozzarella cheese sticks.
Easy Chicken and Dumplings
2 Tbsp. olive oil
12 oz. pkg. frozen mixed veggies (I'll probably double this next time)
12 oz. pkg. frozen peas (I'll omit this next time - TOO MANY PEAS!)
32 oz. chicken broth
1 can (10.5 oz) cream of chicken soup (condensed)
2 lb. boneless, skinless chicken breast cubed in bite-sized pieces (uncooked)
2 C Bisquick
2/3 C milk
salt & pepper to taste
Heat olive oil in a large pot over medium-high heat. Add vegetables and saute until tender. (About 3 minutes). Add chicken broth, salt & pepper, cream of chicken soup, and chicken. Allow the mixture to come to a boil. (The original recipe called for cooked chicken, but I added my cubes in raw and made sure they were fully cooked at the end. I think it would have overcooked the chicken if they were added in already cooked, but you do what you want. I won't tell.)
Combine Bisquick and milk in medium bowl. Drop by spoonfulls into boiling mixture. Reduce heat to low and simmer uncovered for 10 minutes. Stir occasionally, breaking up dumplings into bite sized pieces if needed. Cover with lid and simmer an additional 10 minutes.
Et voila, you can be Donna Reed too!
|Food photographer, I am not.|
It was super good even if it was all pea-ed out. Try it!