I had chicken and dumplings for the first time ever of Thanksgiving at Adam’s Grandmas, his wonderful Aunt made it. 

I saw this one on Rachel Rays show. She had Jessica Simpson on and they made chicken and dumplings. It was simple to throw together.

This had wonderful flavor, next time I would mix the soups together as well as the broth because it didn’t mix once poured on.

Chicken and Dumplings (From: Jessica Simpson)

• 3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
• 1 small rotisserie chicken, skin discarded and meat removed from bones
• 1 can of low-sodium, reduced-fat cream of chicken soup
• 1 can of low-sodium, reduced-fat cream of mushroom soup
• 1 cup low-sodium chicken broth
• Salt and ground black pepper

When we were visiting Adam’s family his aunt made chicken and dumplings one night, once I took a bowl I realized that I have NEVER had chicken and dumplings. I loved it, and Adam really enjoyed it also, although he had had it before. I asked his aunt for the recipe and made it for dinner.

It was wonderful, and a super simple throw together dinner! It was hard to photograph so it’s not the best picture, but believe me it’s tasty!

Chicken and Dumplings (From: Michele)

• Rotisserie  chicken
• Chicken broth (2-3 of the large boxes)
• 1-1 1/2 can evaporated milk
• 4 cans canned biscuits (I only used 2 cans)
• salt and pepper to taste

De bone chicken and discard skin. Shred chicken by hand into bite-size pieces. Pour broth into large stock pot. Add chicken. Add canned milk. Bring to boil, stirring occasionally. Once boiling, pinch of pieces of biscuits and drop into boiling broth/milk mixture. Stir occasionally so biscuits are not left floating on top (they need to cook so stirring is good). Once all biscuits have been added, turn down heat and let simmer. Addsalt and pepper to taste.

Eat and enjoy. I always serve it with cornbread…just seems right.

As soon as this recipe in my google reader I said yum out loud. Adam asked what I showed him the picture and he said that does look awesome. I had some buffalo sauce in the fridge that needs a use so I used most of it up on this dish.

This was some of the BEST chicken I have had in a long time, it was SOOO flavorful and the blue cheese really gave it a pop. I cannot wait to make this again!

Adam and I are NOT spicy people so we brought the heat down of this recipe.

Stuffed Buffalo Chicken (Inspired From: Love Deliciousness)

• 2 chicken breasts
• 1/2 c. Blue Cheese crumbles
• 3/4 c. Ranch Dressing
• 1/2 c. Franks Red Hot (I used Buffalo Sauce one)
• 1/2 c. Panko Bread Crumbs
• 1/3 c. shredded colby jack cheese

Preheat oven to 375. Spray baking dish with Pam.

Mix ranch dressing and franks red hot, marinate chicken for desired amount of time, we did about 25 minutes.

Cut slit in the side of chicken breast and stuff with blue cheese crumbles.

Dip into franks/dressing mixture then dip in bread crumbs.

Bake in prepared pan for 35 minutes. Turn oven up to 400 and top with shredded cheese.

Bake until done through.

Enjoy!!

We had a halloween pot luck at work, and I wanted to bring something halloweeny, I found these and thought they would be fun. I made them a little simpler though to suit my tastes.

I doubled this recipe for the group of 6 of us girls, these were VERY yummy fresh out of the oven when the cheesy was still hot. They were also good the next day, I will be making these many more times, but trying different flavor of cheese with them.

Crabby Snake Coils (From: Pillsbury)

• 1/3  cup garlic-and-herbs spreadable cheese (I used garlic as I could find herb)
• 1/3 cup chopped green onions (I omitted and added onion powder)
• 1 can (6 oz) crabmeat, drained (I used chicken)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• Pimiento-stuffed green olives and roasted red bell pepper, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.

Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.

Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.

Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

We had some friends come up for dinner tonight, I wanted to make something special and normally resort to pasta, tonight was no exception. We tried this recipe and it was enjoyed by everyone. I made was garlic breadsticks to go with it and it was the perfect meal for our movie night.

I doubled the sauce recipe and only used 4 chicken breasts. My only complaint was the recipe called for dipping in bread crumbs then milk then breadcrumbs, this seemed to make it a little too moist. Next time I will only do one time which I normally do for chicken parmesan.

Olive Garden Parmesan Crusted Chicken (From: Recipezaar)

• 1 cup plain breadcrumbs (I used panko)
• 2 tablespoons flour
• 1/4 cup kraft parmesan cheese
• 1 cup milk
• 6 slices chicken breasts , 1/2 inch thick (chicken tenders)
• vegetable oil (frying)
• 2 cups dry bow tie pasta
• 2 tablespoons butter
• 3 tablespoons olive oil
• 2 teaspoons crushed garlic
• 1/2 cup white wine (I used chicken broth)
• 1/4 cup water
• 2 tablespoons flour
• 3/4 cup half and half
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon basil leaves
• 3/4 cup mild asiago cheese (finely grated)

Garnish

• 4 broccoli florets (lightly steamed)
• 2 white mushrooms (quartered lightly steamed)
• 1/4 teaspoon crushed red pepper flakes

Prepare pasta according to package directions.

Wash and drain chicken strips.

Mix breadcrumbs, flour, and Parmesan cheese together.

Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.

Remove and drain chicken.

In a saucepan on medium heat, melt butter, add olive oil.

Whisk in flour until mixture is blended.

Quickly add garlic, water, and 1/2 teaspoon of salt stir well.

Add wine and blend.

Immediately add half and half and sour cream stir.

When mixture is smooth add grated cheese stir until melted.

Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

Place 2 cups pasta in individual a pasta dish.

Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.