A Delicious Southern Comfort Food

It was a cold and snowy day here in Virginia, which meant that I needed to pull out my mother’s Chicken and Dumplings Recipe. There is nothing more warm and soothing on a blustery February day than a delicious, hearty serving of chicken and dumplings.

My family was excited when they discovered that this all-time favorite entrée was ‘what’s for dinner’. While I wanted this yummy dish, I was short on time. So, it was in this spirit that I looked for a shortcut for one of my favorite meals. To save some time, I decided to make some changes to my mother’s recipe for chicken and dumplings. Now, I have two equally good recipes for this delicious comfort food, and I can fix whichever one works into my busy schedule the best.

To see how I have shortened this favorite, read on. The main time saving trick I came up with was to use frozen bagged vegetables, instead of preparing fresh vegetables. This might not seem like much of a time saver, but when you think about the time you spend washing, peeling, and cutting up vegetables, using frozen ones definitely saves you time.

The frozen vegetables that I used come in a large bag (6 lbs.), that I purchase from Costco, and they are called Kirkland Signature Normandy-Style Vegetables. According to the package, it contains: 50% broccoli, 30% cauliflower, 10% yellow stone carrot slices, and 10% baby carrots. Adding these veggies was a convenience for me; plus, they added a different flavor and look to the stew. And of course, another time saver I used is using leftover Rotisserie chicken.

Chicken and Dumplings RecipeCredit: Southerngirl09
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Let's gather the ingredients needed to make this Chicken and Dumplings Recipe:

3 cups leftover Rotisserie chicken, chopped
Drippings from the Rotisserie chicken container
4 cups frozen vegetables (frozen veggies quickly fill a measuring cup)
1 medium size onion, halved and sliced
½ cup rice (I used Uncle Ben’s Whole Grain Fast and Natural Instant Brown Rice)
1 ½ cups water
1 can Cream of Mushroom soup
½ can of milk
Salt and pepper to taste
1 1/3 cups Heart Smart Bisquick Pancake and Baking Mix
6 Tbsp. milk
Mrs Dash Original Blend, optional

Let's Cook!

Into a 5-quart Dutch oven, place the leftover chopped chicken, the drippings from the container (add a little water to the container to get all the drippings), the frozen vegetables, the sliced onion, the rice, and 1½ cups water. Cover the pan, and cook on a medium low heat until the veggies are fork tender.

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Add the can of Cream of Mushroom soup and the ½ can of milk. Gently mix the ingredients together. Salt and pepper can be added now, if necessary. While this mixture is heating, make your dumplings.

Use the directions on the Heart Smart Bisquick Pancake and Baking Mix to make and cook the dumplings. My family likes dumplings, so I doubled the ingredients called for on the box.

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Sprinkle Mrs Dash Original Blend over the dumplings, before cooking them, for an added taste treat.

Note:  The ingredients listed above can be adjusted, based on how much chicken and veggies you have on hand. This easy recipe for chicken and dumplings is also a great way to use leftover turkey from a Holiday meal.

Chicken and Dumplings Recipe a ServingCredit: Southerngirl09

In Closing

Some days I enjoy puttering around in the kitchen preparing, baking, and cooking up this and that, but other days, time is short, and so I look for shortcuts that won’t sacrifice quality, taste, or nutrition.

Mrs Dash is a new addition to my kitchen, and I am enjoying trying it in and on many different dishes. Sprinkling it on top of the dumplings was a ‘tasty try’ that I will do again.

So, the next time you have leftover Rotisserie chicken, you might want to make Chicken and Dumpling Recipe for your next day, leftover meal.