Tonight's Dinner: Chicken and Dumplings
Do you love Southern food but afraid to try and make it because it just seems too complicated? Would you eat chicken and/or dumplings for every meal of the day if you could? Fear not! This recipe will make even the most finicky Southern foodie stand up and cheer.
Chicken and dumplings is one of those classic Southern dishes that everyone loves but are always afraid to make. The dumplings don't come out right, it's too rich and fattening, it takes too long to make...while all these excuses are true, that doesn't stop it from being one of the best dinners out there. And now, just by purchasing some premade ingredients, this dinner no longer has to take forever to make or be super fattening. It still has all the taste of the original in about a quarter of the time.
Chicken and Dumplings
- 4 boneless, skinless chicken breasts
- 1/4 cup frozen corn
- 1/4 cup frozen carrots
- 1/2 cup frozen peas
- 1 can cream of mushroom soup
- 1/2 cup low fat milk
- 1, 10-count tube refrigerated biscuits
- Salt and pepper to taste
- Heat oven to 350 degrees F. Sprinkle salt and pepper on the chicken; bake for 30 minutes; once cooked, shred the chicken with a fork.
- Combine shredded chicken, vegetables, soup, a dash of salt and pepper, and milk in a large bowl; transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes.
- After 15 minutes, place the biscuits on a cookie sheet and bake until the biscuits are golden brown and cooked through, 10 to 12 minutes.
- Remove both the casserole and the biscuits from the oven; uncover the casserole, place the biscuits on top, and serve.