Yesterday evening, I really didn’t want to cook, and I’ve been trying to save money, so eating out wasn’t an option. I searched through my bookmarks again for a pretty quick chicken dish and found this recipe for a baked version of Chicken and Dumplings.
The recipe looked pretty simple, and I had almost all of the ingredients, so I made it in only a few minutes after boiling the chicken. It didn’t even require chopping veggies! I made my dish a bit differently by boiling chicken breasts for about 20 minutes and then cutting them into bite-sized pieces. Because I prefer dumplings more than the chicken, I made sure to put a lot of dumplings in my bowl.
While the dish was good the night I made it, it tasted much better the next day. So, for optimal flavor, you may want to assemble the dish, cover it, and allow it to refrigerate overnight before baking it.
I now have yummy leftovers for the rest of this weekend. I still prefer the pot version of chicken and dumplings, because the dumplings are more moist; nevertheless, I loved how simple this dish was to put together. I hope you get to try it soon!
adapted from Sisters’ Café (I love this blog!)
Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9×13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.