Friday, January 22, 2010

A Good Recipe for a Cold Winter Day

I’ve stumbled upon a fabulous recipe for all of these wintry days we’ve been having. I would like to thank Southern Living for this yummy and EASY recipe.

 

Hands-on Time: 30 min.; Total Time: 40 min. Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.

Yield: Makes 4 to 6 servings

Ingredients

·         1  (32-oz.) container low-sodium chicken broth

·         3  cups  shredded cooked chicken (about 1 1/2 lb.)  (I bought a rotisserie chicken and took the skin off)

·         1  (10 3/4-oz.) can reduced-fat cream of chicken soup

·         1/4  teaspoon  poultry seasoning

·         1  (10.2-oz.) can refrigerated jumbo buttermilk biscuits  (I’ve used the Pillsbury wheat biscuits and loved it)

·         2  carrots, diced

·         3  celery ribs, diced

·          

·         I added a bag of green peas because I don’t eat carrots and wanted some veggies

Preparation

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

 

 

Enjoy!

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