"Jessica Simpson Chicken" (courtesy of Rachael Ray)
A Patrick favorite!http://www.rachaelrayshow.com/food/recipes/jessica-simpsons-chicken-dumplings/
As they say, a way to a man's heart is through his stomach :)
What you'll need:
Ingredients and a 9x13 pan (I use a glass pan)
2 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury) (RR recipe calls for 3, I find that 2 does just fine)
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
Salt and ground black pepper
2 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury) (RR recipe calls for 3, I find that 2 does just fine)
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
Salt and ground black pepper
Preheat oven to 400ºF. ( I forgot and used 350...that works too!)
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
PAM a 9x13" baking dish and then line with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth. smooth out with a spatula.
Place whatever left over croissant rolls parts into 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.
Enjoy!
Rotisserie chicken is how I make my pot pie (or rotisserie turkey breast)...remove skin, take meat from bones. Put can low sodium cream mushroom soup in skillet, plus one can milk. Add small bag of mixed veggies (frozen) and small bag of butternut squash (frozen) (all fresh in summer, frozen in winter) and reduce down a little bit to thicken adding salt and pepper to taste. Add the meat in and transfer to a greased 9X13. Placed home=made drop biscuits, or pie crust (or store bought, but home-made = no preservatives) on the top and bake until the topping is golden and filling is bubbly (about 20 minutes.) So good, so filling, and leftovers get better everyday :)
ReplyDelete