The past few days have really felt like autumn, so I was in the mood for something hearty. I happened upon this fast and easy recipe for chicken and dumplings on Evernote Food and was eager to give it a go. Initial reports from the boo wop confirmed that this batch, my very first, was indeed delicious. This is sure to be in heavy rotation well into winter.
2 stalks celery, finely chopped
3/4 cup finely chopped onion
1 tablespoon olive oil
1 1/2 cups milk
2 cups frozen peas and carrots (or vegetable medley)
2 1/2 cups cut-up cooked chicken
2 cups low-sodium chicken broth
1 can (10 3/4 oz) condensed creamy chicken mushroom soup
2 cups Bisquick mix
1/3 cup milk
To simplify things and save time, consider getting a precooked rotisserie chicken from the grocery store and dicing the the breast meat into cubes. Saute the celery and onion in oil in a large skillet over medium heat for 3 minutes or until tender. Set aside.
In a 3-quart saucepan, heat 1 1/2 cups of milk, frozen peas and carrots, chicken, broth and soup to a boil. Add sauteed onion and celery.
While that’s cooking, in small bowl, stir together the Bisquick mix and 1/3 cup milk until soft dough forms. As the ingredients are boiling, drop dough by 8 to 10 spoonfuls onto chicken mixture.
Cook, uncovered over low heat for 10 to 15 minutes. Cover and cook for 10 minutes more.
Lessons learned: When dicing the chicken, I’ll be sure to look out for small, stray bones making their way into the pot. At least one found its way inside of the pot, and we don’t want any chipped teeth or choking hazards. Also, the dish was flavorful on its own, thanks to the pre-seasoned rotisserie chicken; however, next time I’ll throw in some additional spices and seasonings just to make it my own.