I am impatient. Sometimes I wish cooking dinner was a quick process. Don’t get me wrong, I love to cook (and eat, a lot). I only wish good food didn’t always mean that my husband has to end up feeling like a slave washing dishes. I cook = he cleans. Marriage is the best negotiation platform ever.
The good news is that, somedays, cooking can be a quick process AND you don’t always have to end up with a sink full of dirty dishes (or scare your husband to death when you start piling dirty dishes into a leaning tower of pot-za). Yesterday I decided to find a quick, easy, and yummy recipe for dinner. I stumbled upon a recipe for…
Easy Chicken and Dumplings
For this recipe you will need:
- 3 1/2- to 4-pounds of chicken tenders
- 1 10-ounce package frozen mixed vegetables
- 1 10.75-ounce can condensed cream-of-mushroom soup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 10-count tube refrigerated biscuits
- 1/3 cup of chicken broth
- 1 tablespoon of olive oil
**My awesome friend Willa was so great and offered to take pictures for me this time so that I didn’t have to get my camera dirty with chicken juice…that’s true friendship right thurrr.**
Start by preheating your mildly-clean oven to 400 ºF. Another one for the honey-do list…clean oven. Then season your chicken tenders with any poultry seasoning you have lying around. Even just a sprinking of salt and pepper will do. Not everything about cooking has to be fancy. See PIG CAKE.
Next, heat your olive oil and chicken broth over medium-high heat. Cooking with chicken broth helps the chicken to remain moist and delicous!
Note my yellow fingernail polish. I’m a diva.
Place your tenders into the heated skillet. Let these cook for about 10-12 minutes or until cooked throughout.
Be sure to flip them over for even cooking…or because you like to play with tongs.
While your tenders cook up, find a large casserole dish. I used a deep pyrex dish, but I should have (thought ahead) opted for a longer one. Only half of my dumplings fit into the dish at serving time but I just dropped more in as the others disappeared in Stuffed Husband’s mouth! Problem solving one-oh-one.
Place your frozen veggies into the casserole dish. Using frozen veggies is NOT cheating…it’s resourceful(and cheap!). Take that Julia Child.
Next, pour the can of mushroom soup in.
Try not to comment on how much mushroom soup straight from the can looks like puppy up-chuck. But, I mean, it does. Sorry, I say what I think. A blessing and a curse.
Fill the empty can with 3/4 cups of water and add it your dish.
Add your salt and pepper.
Your chicken should be cooked through. Take it off the oven and tear it up with a knife and those awesome tongs you can’t get enough of.
Dump the shredded chicken into your dish with the soup and vegetables.
That’s some yummy looking chicken. Mix this up well.
While your dish heats up, grease a baking sheet and lay out your biscuits.
When your vegetables have only 8 minues left, pop these biscuits into the oven as well. Be sure to keep an eye on them…biscuits burn easily. A lesson learned the hard way.
After eight minutes, place your biscuits on top of your soup mixture and return them to the oven to bake the rest of the way, 3-5 minutes or until golden brown.
Serve yourself a big old bowl of this scrumptious, easy to make masterpiece. Pat yourself on the back for your hard work. Fill your mouth because it’s the right thing to do now.
As usual, I was distracted by the cute little animals whom I call children and failed to take a picture of my bowl before I devoured it…but look at them, who could resist?!
Here is what was left by the time I made my way back to the stove.
I think I taste success.
Try this recipe. It was quick, easy, and tasted pretty darn great. On top of that
I only had to wash Stuffed Husband only had to wash a few dishes. Life is good, my friends.
Peace, love, and less dirty dishes~