Chicken & Dumpling

Sorry, but most of my posts are going to be outdated but I’ll put them up anyways. As you can see I would usually take a photo of the day’s meal and a day later…it will still be in the camera, waiting for me.  Anyways, Wednesday’s dinner was easy bake Chicken and Dumplings. For the not so much of a cook or no time for cooking like me, this recipe is very easy. It requires 3 ingredients: Water(depending on how thick you want it to be), 1 Can of Campbell’s Chunky chicken & dumpling soup, and  refrigerated biscuit dough. Step 1 Mix the can of Chunky chicken and water in a bowl.  Step 2 Add biscuit dough into the baking dish. Step 3 Pour the chunky chicken on top of dough. Bake it at 375°F for 30-35 minutes.

Another easy way to cook this recipe is by using a slow cooker. It takes about 6 hours and 10 minutes. This recipe is best for dinner time, especially when you are out and about all morning and not in the best mood to cook dinner. You just set it and leave it. I always make sure I have the slow cooker plugged-into a wall switch timer, as a precautionary measure. I get forgetful most times, this way I won’t forget and leave for an errand and accidentally burn down the house. I learned from personal cooking experience, out of sight, out of mind. 80% of all my cooking dilemmas mostly involved a lot of heat and burning. (Food which has been coloured or burned by cooking is far more likely to contain acrylamides. Acrylamide has the potential to be a human carcinogen.) 

Ingredients: 4 skinless, boneless chicken breast halves, 2 tablespoons butter, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 onion, finely diced, 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces.

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.



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