While I love nothing more than making things from scratch, there are times when I am all about the quick and the easy. This recipe kind of developed when I was in a hurry and did not have time to make the dumplings from scratch and cut up all the vegetables myself. This is also one of those meals that is easy to change up in that you can use any kind of vegetable you like.
For this time I used a bag of frozen corn, peas, carrots and green beans but in the past I have used a frozen Broccoli, Cauliflower and Carrot mix and then added in some frozen corn. Whatever you happen to like or have on hand will work. Instead of the refrigerator biscuits I have also used the frozen kind that come in a bag. Whichever ones you use I learned it is definitely better to pre-bake them a bit before adding to the crockpot. They just take way too long to cook otherwise.
I don't always add the cheese but it does give it a really nice flavor.
For this time I used a bag of frozen corn, peas, carrots and green beans but in the past I have used a frozen Broccoli, Cauliflower and Carrot mix and then added in some frozen corn. Whatever you happen to like or have on hand will work. Instead of the refrigerator biscuits I have also used the frozen kind that come in a bag. Whichever ones you use I learned it is definitely better to pre-bake them a bit before adding to the crockpot. They just take way too long to cook otherwise.
I don't always add the cheese but it does give it a really nice flavor.
CHICKEN AND DUMPLINGS
4 - 6 boneless, skinless chicken tenders
3 cans Healthy Request Cream of Chicken Soup
1 bag frozen mixed vegetables
1 small onion, chopped
1 can of skim milk - fill an empty soup can
1/2 cup cheddar cheese, shredded (optional)
1 can of refrigerator biscuits
season to taste
Spray the inside of your crockpot with cooking spray.
Place chicken tenders, mixed veggies (you can use whatever frozen mixed veggies you wish), chopped onion and cheese in the crockpot. In a large bowl place all the soup and one can's worth of milk and blend till smooth. Pour over the chicken and veggies in the crockpot.
Cover and set on high for 2 hours. Stir and scrap sides and cover again. Turn down to low and cook another 2 to 3 hours.
Take biscuits out of the can, place on a greased cookie sheet and bake in a 350°F oven until just barely turning brown. Do not overcook them, you want them just slightly undercooked.
Remove from oven and place 6 of them in a single layer over the chicken mixture in the crockpot. With a large spoon, ladel some of the sauce over the top of the biscuits. Cover and cook an additional 30 min to an hour.
Serves 4 - 6 people.
Place chicken tenders, mixed veggies (you can use whatever frozen mixed veggies you wish), chopped onion and cheese in the crockpot. In a large bowl place all the soup and one can's worth of milk and blend till smooth. Pour over the chicken and veggies in the crockpot.
Cover and set on high for 2 hours. Stir and scrap sides and cover again. Turn down to low and cook another 2 to 3 hours.
Take biscuits out of the can, place on a greased cookie sheet and bake in a 350°F oven until just barely turning brown. Do not overcook them, you want them just slightly undercooked.
Remove from oven and place 6 of them in a single layer over the chicken mixture in the crockpot. With a large spoon, ladel some of the sauce over the top of the biscuits. Cover and cook an additional 30 min to an hour.
Serves 4 - 6 people.
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