I did, however, cook dinner last night. Its one of my favorite comfort foods.
Chicken and Dumplings.
I had never made it before, but ran across this yummy recipe by Kevin and Amanda. I have tweaked it a bit to my liking since making it about 2 years ago, but the idea is pretty much the same. I had never had chicken and dumplings like this, more like what you get at Cracker Barrel, but I REALLY enjoy this version.
my Creamy Chicken and Dumplings
inspired by Kevin and Amanda
2- 32oz boxes of Chicken Broth
2 large chicken breasts (I use rotisserie chicken)
2 stalks of celery chopped small
about a cup of other vegetables (this time I used frozen peas and carrots to minimize chopping)
some olive oil or butter for sauteing
2 C Bisquik
2/3 C milk
2-3 eggs, hard boiled
|Saute the vegetables in a little olive oil or butter with some salt and pepper for seasoning. Just a few minutes on med-high heat|
|Meanwhile have your husband shred/chop some chicken breast. I prefer rotisserie chicken for the extra flavor but boiled is fine too.|
|When your veggies are ready, throw the chicken in for warming.|
|Once your dumplings have boiled the first 10 min, you can dump your chicken and veggies into the pot. Cover and let simmer for 10 more minutes.|
|Tastes great with some homemade cornbread. And it heats up well for leftovers the next day (or two).|
I love this simple recipe on cold days like we had yesterday (seriously snowing in Ky a day after 70 degree weather!). Its so filling and delicious. Hope you enjoy it!