As I write this I am thinking of the nursery rhyme “Old Mother Hubbard went to the cupboard to get her poor dog a bone…”. That is kind of what I did last week when we needed something for dinner before rushing off to a basketball game.
I opened up the freezer and thought what can I make from what hiding in here? Staring right back at me was a bag of cooked chicken. Hmm, that gave me an idea. I have an app on my phone from Betty Crocker and I put chicken in the search field and found a quick and easy Chicken and Dumplings. About 30 minutes later…Viola! Dinner.
OK, I had to make a few substitutions because I didn’t have peas and carrots, but I did have frozen broccoli florets and pearl onions. And I didn’t have creamy chicken mushroom soup, but I did have cream of chicken soup. I don’t think it change the taste any and my husband and son liked it.
So I threw it all together in my saute pan and watched the dumplings come to life and 30 minutes later, dinner was on the table.
Quick Chicken and Dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots (see substitution above)
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup (see substitution above)
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desiredDirections
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.