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Chicken and Dumplings

This is my wish for you:
Comfort on difficult days,
Smiles when sadness intrudes,
Rainbows to follow the clouds,
Laughter to kiss your lips,
Sunsets to warm your heart,
Hugs when spirits sag,
Beauty for your eyes to see,
Friendships to brighten your being,
Faith so that you can believe,
Confidence for when you doubt,
Courage to know yourself,
Patience to accept the truth,
Love to complete your life.

Welcome to Monday! I can’t think of a better comfort food than Chicken and Dumplings! I have always loved this dish! I can no longer eat it, due to gluten, but I still make it for my family! This is one of my mom’s recipes. I grew up eating this and always loved when she made it. I normally don’t use cream of mushroom soups but this is one time you must, it truly is tasty! ENJOY!

Debbi K.

Chicken and Dumplings

1 package chicken tenders, cut into small pieces

1 cup Bisquick

salt, paprika and pepper

2 TBSP oil

1 TBSP butter

2 cans Healthy Request Cream of Mushroom Soup, we always use Campbell’s

1 1/2 cups water (my mom used milk)

Dumpling Dough: 2 cups Bisquick with 1/2 tsp dried parsley, mixed with 2/3 cup water or milk.

Wash and pat dry the chicken pieces. Place the 1 cup Bisquick in a paper sack or baggie with salt, pepper and paprika. Add the chicken and shake until coated. Melt oil and butter in a sauce pot, brown chicken. Remove chicken, drain fat if there is any. Stir the 2 cans of soup and water into the pot and heat until just before a boil. Add chicken back in. Cover and simmer, stirring occasionally, for 1 hour until tender.  20 minutes BEFORE the cooking is done drop your dumpling dough onto the soup mixture by spoonfuls. Cook uncovered 10 minutes then cover and cook 10 more minutes! MMMMM GOOD!

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