Chicken and Dumplings

Here is a recipe that I used to complete my goal of cooking dinner 4 times in 4 weeks. (Don’t judge, I have to start somewhere!) This was one of my husband’s favorite meals so in order to learn exactly how to make it, I asked his mom to come over and cook it with me for the first time. It turned out so good that I decided to make it again today, only a couple of weeks later.

Ingredients: Chicken
1-2 pounds of chicken tenders (or whatever kind of chicken you like)
1 cup Bisquick
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon pepper
Vegetable oil
1 26-ounce can cream of chicken soup

Ingredients: Dumplings
2 1/4 cups Bisquick
2/3 cup milk

1. Wash chicken and pat dry. Wash your hands too. You don’t want to get salmonella, do you?

2. Mix 1 cup of Bisquick with the salt, paprika, and pepper. Put it all in a large Ziploc bag and add the chicken a few pieces at a time. Now it’s time to shake it up!

See how much fun I’m having?

3. Heat up some vegetable oil in a large skillet and brown the chicken. If you notice it getting a little dry, just add some more oil. Drain off the excess fat. Feel free to feed it to your chubby dog Cleo.

Don’t forget to flip ’em!

4. Add the entire can of cream of chicken soup to the chicken. I know it seems like a lot, but trust me those dumplings will soak it up, and you’ll want the extra gravy! Bring it to a boil, then reduce the heat to a simmer and cover. Make sure it’s still bubbling a little bit. Cook it until the chicken is fork tender. With tenderloins it only takes about an hour.

The chicken’s under there somewhere!

5. Prepare the dough for the dumplings by mixing another 2 1/4 cup Bisquick and milk in a bowl until it’s nice and squishy.

Yum…just how I like it.

6. Drop the dough by large spoonfuls into the hot chicken. If your skillet isn’t large enough (like mine), just take some chicken out and put it on a plate. You’ll add it back in later.