Monday, September 10, 2012

Chicken and Dumplings

Cookbook Recipe #14

There are so many versions of chicken and dumplings. Versions when the only ingredients are chicken and dumplings in a thick creamy sauce or in sauce with vegetables, or chicken and dumplings in a soup. I bet you can't guess which type I like best?!

This is my favorite recipe that I have found so far for chicken and dumplings. It is from Semi-Homemade with Sandra Lee: The Complete Cookbook.This is an awesome cookbook because there are so many recipes that use time saving ingredients. I love when a dish tastes like all the components are homemade, when they really are not, especially because people will think that they are homemade. I also like that Sandra Lee cuts out a lot of steps in her recipes with the ingredients that she uses. For instance in this recipe she uses canned gravy to give a rich flavor to the soup instead of making a base from scratch. Also she uses Pillsbury Grands Biscuits for the dumplings instead of making them from scratch. Sooo easy! I really enjoy these dumpling because they puff up really big and they absorb all the flavor of the broth into them.

The only things I changed for this recipe were that I used celery salt instead of celery and cut the onions of course, out of the dish to appease my own palate. Phil and I really like the richness of this dish with the gravy and soft, broth soaked dumplings.

Chicken and Dumplings
Adapted from Semi-Homemade with Sandra Lee: The Complete Cookbook

1 Rotisserie Chicken, shredded
2 tablespoons vegetable oil
3 carrots, peeled and diced
6 cups chicken broth
2 teaspoons poultry seasoning
1 teaspoon celery salt
1 16.3oz container refrigerated Pillsbury Grands biscuits
1 14oz can Campbell's Chicken Gravy
Flour for dusting

In a large dutch oven heat oil over medium heat. Add carrots and cook for 10 minutes, until soft.

Add broth, poultry seasoning, celery salt, and salt and pepper to taste. Add shredded chicken. Bring to a boil.

Reduce heat and simmer for 30 minutes.

While the soup cooks, start the dumplings. Lightly flour a surface. Roll each biscuit into 1/4 inch thick pieces. Cut each into 1 inch wide strips. Set aside.

Stir chicken gravy into soup. Add dumplings and cover. Simmer for 10 more minutes.

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