Many of us grew up with a favorite Sunday meal of chicken and dumplings that our mothers or grandmothers made. They usually made the dish with a stewing hen that provided the richest broth to go with dumplings, which were either rolled or spooned into the boiling broth when the meat was done cooking.
This recipe calls for boneless, skinless chicken breasts instead. It’s also different since it is made in a slow cooker and includes carrots and potatoes. In addition, shredded cheese is added to the dumpling batter.
The dish is great served with this Mandarin Orange Salad, making a meal your family is sure to love!
NOT YOUR GRANDMOTHER’S CHICKEN AND DUMPLINGS
2 medium yellow or white potatoes (about 2 cups), cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
2 stalks celery (about 1 cup), sliced
1 teaspoon dried onions
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 (10 3/4-ounce) cans cream of chicken soup
2 cups chicken broth or water
1 teaspoon dried parsley leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup shredded triple cheddar cheese
Place potatoes, carrots, celery, dried onions and chicken in a 6-quart slow cooker.
In a bowl, mix soup, broth (or water), parsley and black pepper. Pour over chicken and vegetables.
Cover and cook on low 7 to 8 hours or on high 4 to 5 hours or until chicken is no longer pink.
In the meantime, combine baking mix, milk and shredded cheese. When chicken is cooked, drop batter by tablespoonfuls over chicken mixture.
Turn heat to high and tilt lid to vent and cook an additional 30 minutes or until dumplings are cooked in the center. Serves 8.
MANDARIN ORANGE SALAD
Salad:
1/2 cup triple cheddar cheese, shredded
1/2 cup slivered almonds
1 1/2 tablespoons sugar
5 cups torn iceberg lettuce
1/4 cup thinly sliced celery
1/4 cup sliced green onions
1 (15-ounce) can mandarin orange segments, drained
Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
3 tablespoons white vinegar
1 teaspoon dried, chopped parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sesame seeds (optional)
In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour to blend flavors.
In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil; cool. Break sugar-coated almonds apart, if necessary.
In a large bowl, combine salad ingredients, except orange segments. Add almonds and orange segments; toss gently.
Pour dressing over salad; toss to combine. Makes 5 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
