I cannot wait to try this recipe! Check it out from Tammy Maltby:
I saw this one on Rachel Ray’s show. She had Jessica Simpson on and they made chicken and dumplings. It was simple to throw together.
This had wonderful flavor. Make sure you mix the soups together as well as the broth because it didn’t mix once poured on.
Chicken and Dumplings
3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1 tea thyme
1 tea basil
1 sea Mrs dash no salt seasoning
5 cups of cooked veggies…carrots, onions and celery
Salt and ground black pepper
Preheat oven to 400ºF.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
Line a 9×13″ baking dish with one layer of dumplings. Mix the can of cream of chicken soup followed by the can of cream of mushroom soup, and chicken broth. Add five cups of sauteed veggies…(onion carrots and celery)…mix well.
Pour over dumplings.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
Serve with a tossed lettuce salad, topped with red onion, almonds and mandarin oranges…I love the Paul Newman’s lime vinaigrette…it is such a nice complement to the creamy dinner.