by Kimberly A. Cook (Twitter@ WarriorTales)
We are in the full court press run up to the holidays and things are getting wacky. From crazed drivers to potluck parties and trying to get two minutes to think, taking a break is a great idea. A comfort food timeout is even better.
I’ve been trying to make chicken and dumplings for two months and I finally accomplished it Sunday.
My co-worker gave me her quick and easy recipe which included using meat from four leftover baked chicken thighs, 6 cups low sodium chicken broth, 1 bag frozen peas and 1 bag frozen corn, 1 drained jar sliced mushrooms, 3 stalks cut up celery, 1 bag cut up baby carrots, minced garlic, 1 small white onion and 1 tablespoon butter and 1 tablespoon olive oil to sauté the onions and then veggies.
The fun part was making the dumplings. All it required was 2/3 cup of Heart Smart Bisquick mix and 3 tablespoons of milk. Mix together and drop on top of the simmering soup, leave for 10 minutes uncovered and then put the lid on for another 10 minutes and dumplings! Too easy.
When I got home from the day job on Monday night, heating up the chicken and dumpling leftovers in the microwave was super easy and left me to watch Monday Night Football. Sometimes we just need to slow down and smell the dumplings.
You could even put these dumplings on top of canned soup. The possibilities are endless. Try the Crock Pot too. The next best thing to Bisquick strawberry shortcakes is dumplings. So take some time in this busy holiday season to treat yourself. Dumplings for all!