Now when I cook it seems I need a little bit of this and a little bit of that and sometimes my ingredient lists get out of hand. For instance, I’ll soon be sharing a pork chop recipe that had Rob’s mouth hanging open a bit when I listed off everything that was in the dish. It was quickly followed by “it’s perfect don’t change a thing.” and “Can we have this again soon?” so it’s not like it’s a terrible thing but as far as convenience goes the fewer the ingredients the better, really.
And during the holidays we’re all so busy. As I sit here typing this I have gifts on the floor I need to get to wrapping, several other projects in my to do file and 2 dogs that desperately need a bath before we hop in the car for a 7 hour drive tomorrow. I mean dang, you feel me?
Knowing that my Rob was going to come home from work especially hungry since he was bound to have a long day I ran to the kitchen and got some supper on for him. Now I normally like to sit at the table and eat together but tonight man is going to be flying solo. I just have too much to get done for that tonight. And I knew this stressful day was coming so when I was at Walmart last I picked up a can of Pillsbury® Grands!® knowing I already had everything else at home.
But at the very least he’s going to be super pleased because he’s got a fabulous southern style dinner sitting in the pot waiting to be dished out. Though he says he’s never tried chicken ‘n dumplings I already know it’s going to be one of his favorite dishes. There is nothing to dislike about this as far as I’m concerned and it was one of my very favorite dishes for ever and ever.
My family always liked when it got cold because that meant Momma made dumplin’s and chili a lot. And we all really liked both of those dishes so it was a particularly fab time to come home for supper. And as an adult, this was the first thing that I started to make that was “from home” when I was learning to cook because it’s so easy you are going to have a dang hard time messing it up. But I’m going to quit talking about it and start making it!
Cheater Chicken ‘n Dumplings Recipe
This is so simple that you’re going to want to make it for the family all of the time. And it’s so tasty they’ll ask for it all of the time. That’s a win win!
- 1 can of Pillsbury® Grands!®
- 32 ounces of chicken stock
- 1 large chicken breast cut into chunks
- salt and pepper to taste
Pour your chicken stock into a large sauce pan and toss in raw chicken in. Simmer until the chicken is cooked through.
I used buttery biscuits but use whichever is your favorite, or you already have on hand. Cut your biscuits into 3 pieces. Work quickly by cutting them stacked as you get them out of the can.
Separate biscuits and toss into the pan with the hot broth and cooked chicken. Turn the heat up to medium and place a wooden spoon on top of the pot.
** Quick tip – did you know when something starts to boil over it almost always calms back down and doesn’t overflow if it hits a wooden spoon resting on top of that pan? It’s something I learned a few years back and it’s saved me a lot of stove scrubbing!
Leave the biscuits be for at least 5 minutes but keep a watchful eye out. To keep from tearing your biscuits up into tiny dumplings you’ll want to stir as little as possible. Cook for a total of about 15-20 minutes or until the biscuits are done inside.
The starch from the biscuits will thicken the broth so that you don’t have to do anything to get that fantastic dumpling gravy!
Salt and pepper your pot to taste and get ready to feed the hungry masses and get back to your business that needs attending!M
My Momma made this for us when we were kids and life was busy and people needed to get fed. I’ve taken up the tradition and I do the same :) It’s especially handy this time of year when things are just nuts and sometimes getting supper on the table seems like just another inconvenience. So on your next trip to Walmart snag up these 3 ingredients, chicken broth, chicken breasts and Pillsbury® Grands!® and be ready for a quick dinner! Happy Holidays, y’all!
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.Written by Allison Murray - Visit Website