Wow, it’s been a busy few weeks. I turned 31 and this blog turned 2! Last Thursday was our second Blogiversary! I meant to make a post, but I didn’t have time (or motivation!) to do so. Instead, you get this Belated Blogiversary post!
I just can’t believe I have stuck this out for two years. This blog has seen a few changes over the years, and it’s going to have more to come. I can’t promise to be consistent with posting (babies take a lot of time!), but I can promise that I won’t give up completely.
I wish I had a recipe for some kind of delicious cake. It seems fitting. Instead, I’m here with the complete opposite. Need an easy weeknight dinner? This could be exactly what you’re looking for.
Chicken and dumplings are pretty delicious, but who has time to make that after working all day? Instead, try it this way. Yeah, it’s technically cheating, but cheating is fine when it comes to cooking sometimes.
Shortcut Chicken and Dumplings
2 Cups Shredded Chicken
4 Cups Chicken Stock
1 Can Cream of Chicken Soup
1 Can Refrigerated Biscuits (Not The Flaky Variety)
I usually have shredded, cooked chicken in my freezer. If you’re not crazy like me, you can bake a pound of chicken breasts or poach them in the stock you’re using in this recipe. Anyway you cook the chicken is fine.
Combine the chicken, stock, and cream of chicken soup in a large stock pan and bring mixture to a boil.
You can add veggies, too, if you want. Carrots, onions, celery, whatever. They’d all taste great! I just wanted to share the basic recipe. Feel free to build on it.
While waiting for broth to boil, cut the refrigerated biscuits into 8 pieces each.
Drop them into the boiling water, making sure to push them down into the broth so they don’t stick together. Let boil for 10 minutes to cook the biscuits.
Serve hot and enjoy!
See? Super easy!