Tuesday, August 19, 2014
Cottage Cooking: Easy Chicken and Dumplings
Today we started back with our home economics class, we began working on knitting, and our friends were staying to dinner because we needed to plan our trip to Williamsburg.
With my niece Kaitlin here and our friend Denny, I needed to feed 13 people and so I planned to make this dish, though I had never made it before.
To make things a bit easier, my friend Jen brought store bought biscuits to use as the dumplings.
I have no photos but here is what I did.
Boil chicken breasts until done. I put them in my KitchenAid mixer to shred them, then took steamed mixed veggies and tossed both in the crockpot, or in this case two crock pots. I then made homemade cream of chicken soup using a rue and milk, and I add Better Than Bouillon organic chicken soup base as flavoring.
When it thickened I added it to the chicken and veggies, and Jen added the biscuits into the mixture and we turned on the crock pots and put the lids on. The biscuits were done when we were ready to eat.
It was easy and delicious! This could easily be made and instead of serving with dumplings, you could serve it over rice, or noodles. I love these kinds of crowd pleasing meals. They are healthy and satisfying.
I hope you enjoy this meal. Let me know if you make it.