Chicken and Dumplings

I was born and raised in the great state of Pennsylvania. I grew up eating a lot of PA Dutch cooking and one of my favorite foods was chicken and dumplings. I usually make everything from scratch but that can take a while. I decided to take that same recipe and use pre made ingredients to speed up the cooking time.

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Ingredients:

4 skinless, boneless, chicken halves

1 bag of frozen mixed vegetables

1 small onion, diced

2 Tbs butter

2 cans of condensed cream of chicken soup

2-10 oz. packages of refrigerated biscuit dough

Chicken broth

Salt and pepper

Preparation:

In a large pot, place onion, butter, condensed soup and chicken. Add chicken broth (enough to cover the chicken).

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Stir well. Add salt and pepper to flavor. Let cook for about an hour to an hour and a half or until chicken is thoroughly cooked.

Add the bag of frozen vegetables. Stir. Continue to cook until chicken and vegetables are fully cooked.

Tear biscuits into bite sized pieces and drop on top (do not stir in). Let cook for about 30 minutes. When the dough is cooked it is ready to be served.F9

I only ended up using 2-3 biscuits as the dumplings and just placed the additional ones in the oven.

Enjoy!

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Broccoli Cheese Soup

This is one of my favorite recipes to make. The soup is delicious and creamy!

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 10

Ingredients: 1 whole onion, diced

1/2 cup butter (1 stick)

1/3 cup flour

4 cups whole milk

2 cups Half-and-Half

1 bag frozen broccoli florets

1 pinch nutmeg

cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)

Small dash of salt (more if needed)

Ground black pepper

Chicken broth for thinning (if needed)

Preparation: In a large pot, melt butter over medium heat, then add onions. Cook the onions for about 3-4 minutes, then sprinkle the flour over top.

Stir to combine and cook for about 1 minute, then pour milk and half-and-half in. Add nutmeg, then add broccoli, a small dash of salt, and plenty of pepper.

Cover and reduce the heat to low. Let simmer for 20-30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste and adjust seasonings if needed. If you like the soup chunky leave as is, or if you could puree it completely for a smoother soup. You can always use some chicken broth to thin it out if it is too thick.

Serve with some fresh bread and enjoy!  IMG_4108