Sunday Supper- Chicken and Dumplings

I really do like to cook. The problem is that cooking for one is a pain in the butt. I am always freezing stuff, taking it into the office to get other people to eat, or throwing stuff away. I hate to throw things away, it makes me sad to be wasteful. So, I am always happy when I find a new recipe that I can easily make and eat in a few days without getting sick of it. So, for Sunday supper tonight, I made chicken and dumplings and it is about the easiest thing ever. I got the original recipe from Southern Living (love that magazine) but have adapted it a bit to my liking.

Things to go get at the store:

–         1.5 pounds of shredded chicken. I buy two packages of Publix Greenwise chicken breasts (two per package). I use two, maybe two and a half, for this and then use the rest in salads for lunch that week.

–         One can of crème of chicken condensed soup

–         One box of chicken broth- 32 ounces

–         One small can of Pillsbury Grand biscuits (the five count)

–         ¼ teaspoon poultry seasoning

–         Carrots

Steps- Seriously the easiest thing ever

1)      Bake the chicken. I usually toss some Lawry’s seasoning salt on the chicken and bake four 45 minutes the night before I am going to make the meal. That way all I have to do is shred the chicken when I get home from work.

2)      Mix the chicken, broth, soup and seasoning in a large pot. I usually mix the soup and broth first. This helps break the soup up and allows me to pick the yucky chicken pieces from the soup out of the pot. Boil all those four ingredients in the pot over medium to high heat for five minutes, then reduce to simmer and cover with lid for 20-25 minutes.

3)      While the above is simmering, take the biscuits and pat each one down in flour so it is about an 1/8 of an inch thick. Then cut into about ½ inch strips. Drag in a bit more flour… I like a nice coating on them.

4)      Drop the strips one at a time into the broth, slowly so they don’t stick to each other. Then add the carrots in. Cover and let the whole thing cook for 20 minutes. Stir occasionally so the dumplings don’t stick to one another.

I love this meal and I can get about five servings out of it…. So a couple of dinners and lunches spread out throughout the week. I give it two thumbs up!