Saturday, November 20, 2010

GOOD RECIPE: Crock Pot Chicken & Dumplings

Oh boy, have I got a recipe for you.
If you don't go out and make this tomorrow...
well, then, we might not be able to stay friends.

I kid.
But, seriously, please try this. Soon.
It's that good.

Credit goes to my more culinarily
inclined twin sister, Cyndi.

Crock Pot Chicken & Dumplings

3 cans fat free cream of chicken soup
4 cans of water (using soup can)
diced carrots, celery, onions
2 cups shredded chicken
(I used leftover rotisserie chicken)
salt and pepper to taste
small can refrigerator biscuits

Place all ingredients, except biscuits) in your
Crock Pot and stir. Set on high for 6-8 hours.
Stir occasionally; wipe drool from your mouth
as the yummy smell fills your house.

About 30 minutes before you plan to eat,
open biscuits and roll out each one so flattened.
I simply used a drinking glass...worked great.
Slice each biscuit into thin slices. My pizza cutter
worked GREAT for this. Drop/stir into Crock Pot.
Cover and let cook another 30 minutes.
Stir occasionally until biscuits are cooked through.
Enjoy the hugs and kisses from your family
for the most awesome meal they've ever had.

I planned to take a photo of this served up in bowls
but, if we're being honest, I was too excited to eat
it and left my camera in the dust of my quick
retreat to the dinner table. Oh well - next time.

Perfect recipe for these cold evenings!
I also bet this would be PERFECT with
your leftover turkey from Thanksgiving.

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