Friday, November 4, 2016

Creamy Chicken and Dumplings

I made this recipe as part of the $4/day food challenge I am working on this month. This is a great classic comfort food recipe that uses leftover roasted chicken, so I knew it would be perfect for the challenge!  This recipe makes between 4-6 servings. 

- 1 cup cooked chicken (leftover roasted chicken works great for this)
- 2 cups chicken broth 
- 1/2 recipe homemade noodles 
- 1 cup peas
- 2 cups milk
- 1 tbsp flour or cornstarch mixed with 1/4 cup ice cold water
- 1 recipe for biscuits 

In a medium saucepan combine chicken broth and chicken.  Throw noodles into broth for 1-2 minutes, or until noodles are floating (alternatively you can use pre-made noodles but the cook time will be 8-10 minutes longer and you'll have to add about another cup or so of broth to ensure the noodles have enough liquid). 
Once noodles are cooked, add peas and milk, and cook for another 2-3 minutes.  Add flour/cornstarch mixture and cook for another 2 minutes.  
Place hot mixture into a large casserole dish (9 x 13), then top with raw biscuit dough. 
Bake in preheat 425 oven for 15-20 minutes, or until biscuits are golden brown. 


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