We are down to 22 days until we move. I have cleared out only 3 shelves in the freezer. I am a bit nervous that I will not succeed in clearing it entirely. Anyway, tonight, we had “chicken” and dumplings.
Really, this is one of the most economical meals I make because it’s almost completely made of leftovers. I used a small container of turkey soup, a half bag of peas & carrots, a container of gravy I had thrown in the freezer and the last bit of broth I had made from a Cornish hen I’d cooked up a while back. After boiling it all, I made dumplings with Bisquick (2 cups to about 3/4 cups milk) and plopped them on top of the stew. I covered it and steamed it for another 1/2 hour. Voila.
Did you know Bisquick dates back to the 1930s?
1. Info for Chicken and Dumplings
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Chicken and Dumplings
- 2 boneless chicken breasts
- 4 carrots, sliced
- 2 ribs celery
- 1 onion, chopped
- 1½ tsp rosemary or sage
- Combine chicken, carrots, celery, onion, herbs, salt and pepper in a pan.
- Cover with water.
- Bring to a boil.
- Reduce heat to simmer.
- Cook for 1 hour.
- Spoon out ½ cup broth and combine it with1/3 cup Bisquick to make a slurry.
- Stir back into the broth.
- Increase heat and cook until thick.
- Combine 2 cups Bisquick with ¾ cup milk.
- Scoop the dumpling dough onto the stew.
- Cover the pan and steam for 25 minutes or until dumplings are cooked through.