Easy chicken and dumplings
It never makes for a pretty picture. It’s all beige. Sure you could fancy it up with some minced parsley but that would be like putting lipstick on a pig. It’s still a pig. And these are still chicken and dumplings.
This is the food that took your grandmother all day to make. Roast the chicken and shred. Make the dumpling dough and cut into strips. Make the homemade chicken stock.
I don’t do any of that and I defy you to tell the difference. My chicken and dumplings takes advantage of modern conveniences starting with the greatest single culinary innovation of the 21st century: a store-bought rotisserie chicken. You can’t make a roasted chicken any better and if you buy one at Costco it will cost less than a whole chicken from the meat counter.
Then you head to the frozen food section to pick up Mary Hill Frozen Dumplings. No, you can’t make those better either, even if you have your grannie’s recipe.
And finally, end up in the canned soup aisle and pick you up a couple cans of cream of chicken with mushrooms soup and a container of chicken stock. If grannie had known about this short cut I promise she would have used it. Go ahead. Be skeptical. Try this recipe just once and you will never go back. And instead of it being an all-day cooking marathon, you can have this version on the table in 30 minutes.
Quick Chicken and Dumplings
1 rotisserie chicken
2 cans cream of chicken with mushrooms soup
1/2 teaspoon poultry seasoning
Salt and pepper to taste
4 ounces Mary Hill Frozen Dumplings
Shred the chicken and reserve. Add the soup to a Dutch oven and warm to a gentle boil. Add enough chicken stock to thin the sauce out to the consistency you like. Stir in the poultry seasoning, salt and pepper.
Drop the frozen dumpling strips into the hot liquid and gently boil for 10 minutes without stirring. Check for doneness and continue boiling until the dumplings are tender. Gently stir in the chicken to warm and dish you up a bowl.