Posts Tagged ‘cream of chicken soup’

Quick and Easy Chicken and Dumplings

Saturday, November 28th, 2009

Our friend Cara comes over once a week for dinner. We never really planned it that way, but we’ve got a sort of standing date to watch Glee and hang out every Wednesday night, and she typically stays for dinner. We have a good time, but I’m always a little worried when I make something for the first time that she’s not going to like it. It doesn’t actually have anything to do with her, she’s not even that picky, but I usually try to clear it with her first.

All of that is the long way of leading up to this: When I told her I was making Chicken & Dumplings, for the first time, she struggled a little bit. “What’s a dumpling?” she asked. It’s a good question, if you’ve never had them before. I told her it was like a cross between a noodle and a biscuit, which is the best explanation I can come up with. Especially when made like this recipe.

I grew up eating Chicken and Dumplings, the way my grandma makes them (which is the same as the way my dad makes them, and now, the way I make them). They’re tasty, homey, and a great rainy-day or cold-weather food. A classic comfort food. I’m sure I’ll make them for the blog sometime. The only drawback is that they can be a little cumbersome to make. You have to make the pasta by hand, roll it out, and then cook them with the chicken and the sauce. They’re totally worth the work, but it’s not really a weeknight kind of dinner, which had me looking for something a little simpler.

I’d heard that you could make chicken and dumplings with Bisquick or the like, and this was my attempt at that kind of chicken & dumplings. The results were decent, but I’m not going to lie–this wasn’t anything like the real thing. The dumplings were good, but more doughy than I’m used to. And this particular recipe resulted in something closer to a soup or stew than the Chicken and Dumplings I’m used to. It reminded me a lot of my own Chicken Pot Pie filling.

It was okay, and quick and easy, but next time, I’ll put in the effort for the real thing.

Chicken & dumpling stew

Quick and Easy Chicken & Dumplings

  • 1 1/2 cups milk
  • 1 cup frozen green peas and carrots
  • 1 cup cut-up cooked chicken
  • 1 can condensed cream of chicken soup
  • 1 cup Bisquick mix or other baking mix
  • 1/3 cup milk
  • paprika

1. Heat milk, peas and carrots, chicken, and soup to boiling in a 3 quart sauce pan, stirring frequently.

2. stir bisquick mix and 1/3 cup of milk until soft dough forms. Drop the dough by spoonful on top of chicken mixture. Sprinkle with paprika.

3. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired

Serve with…
Sour Cream-Cranberry Bars Sour Cream-Cranberry Bars
Total Time: 1 hour 57 min

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Chicken with Sun-Dried Tomatoes

Monday, October 5th, 2009

This one was a nice surprise. Oddly enough, it caught my eye as an advertisement in Real Simple magazine. I picked up the magazine for the recipes on the cover, but all I’ve made from the magazine is this recipe taken from a Campbell’s soup can.

But if you get over that, it was surprisingly good. I like plenty of recipes that start with a can of cream of mushroom or cream of chicken soup, but at the end of the day, they tend to taste like recipes that started with a can of soup. This one was different.

The sauce was creamy and delicious, brightened by the flavors of fresh basil and sun-dried tomatoes. I served it with a garlic-basil fettuccine, but regular egg noodles would be fine, I’m sure. Also, I used cream of chicken soup, but technically, the recipe called for cream of mushroom. Use what you like.

Chicken with Sun-Dried Tomatoes

3 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 shallot, finely chopped
1 can condensed cream of chicken soup
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tablespoon red wine vinegar
2 tablespoon chopped fresh basil leaves
4 cups cooked pasta (I used a Basil-Garlic flavored fettuccine)
1/4 cup shredded Parmesan cheese
Thinly-sliced fresh basil leaves

1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it’s well browned on both sides.  Remove the chicken from the skillet.

2. Heat the remaining oil in the skillet over medium heat.  Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.

3. Return the chicken to the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce over the noodles.  Sprinkle with the cheese and sliced basil, if desired.

Ranch Crockpot Pork Chops with Roasted Garlic Mashed Potatoes

Thursday, March 12th, 2009

Crockpot recipes really are fantastic. Even though I absolutely love to cook, and making dinner is one of my favorite parts of the day, there is something very satisfying about coming home from work to the smell of dinner simmering away. No exception here. When I opened the door and walked into the kitchen, I was met with the delicious scent of slow cooked pork chops.

The picture below doesn’t do this dish justice. It’s not pretty, or flashy, but it was one of the tastiest dishes I’ve made in the crockpot in a while. The recipe calls for a regular can of soup, but I substituted 98% fat free cream of chicken soup–I don’t find enough of  a taste difference to warrant the extra calories in the full fat version. I used a regular packet of ranch dressing, but I don’t think it would suffer if you wanted to lighten it further by using a fat free packet of dressing.

pork-chops

Ranch Crockpot Pork Chops with Roasted Garlic Mashed Potatoes
Adapted from www.picky-palate.com.

  • 4 pork chops, 1 & 1/2 inch thick
  • 1 packet dry Ranch Dressing Seasoning
  • 10 oz can Cream of Chicken Soup
  • 4 lbs peeled, cubed yukon gold potatoes (I leave the skin on for my mashed potatoes most times. I like the taste of them!)
  • 5 Tablespoons real butter
  • 6 cloves roasted garlic (leftover from a Chicken & 40 Cloves)
  • 1- 1 1/2 Cups warm milk
  • 1 Tablespoon salt, or to taste
  • 1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, garlic, milk, salt and pepper.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Note: I ended up thickening this sauce with a corstarch slurry, because it was a little thin for my tastes. Otherwise, I’d call this perfect. We used thick cut pork loin chops that stood up well to the crockpot cooking.

Teri’s Own Chicken Pot Pie

Sunday, February 8th, 2009

This chicken pot pie recipe is one of the few recipes that I’ve invented on my own, and it’s both simple and delicious. It was more of a sucessful experiment than anything else. I shared the recipe with my mom once, and now it’s a part of the regular rotation at my parents’ house. It’s very simple, but surprisingly delicious, and can even be made ahead and baked fresh. The way I make it now really relies on canned and prepared ingredients, but I do play with the idea of stepping it up a bit and making my own pie crust or using fresher veggies from time to time. But then I remember that one of the things I like best about this is how simple it is, and I just keep making it like this. Not everything has to be fancy, especially on a weeknight!

Teri’s Own Chicken Pot Pie

For the chicken:

  • 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
  • 2 tsp extra virgin olive oil
  • salt and pepper
  • 1/4 tsp poultry seasoning
  • 1/4 tsp garlic powder

For the filling:

  • 1 can of cream of chicken soup (if you want to lighten it up, the 98% fat free version works just as well)
  • 2 Tbsp milk
  • 1 can of mixed vegetables (like Veg-All) or if you prefer, a can of peas and carrots
  • 1 small can of mushrooms (optional–my “test kitchen” doesn’t do mushrooms, so I skip them, but my parents include them)

For the crust:

  • 1 box 9-inch ready-made refrigerated pie crust (such as Pillsbury; you’ll need both crusts in the box for a bottom and top crust) at room temperature.
  • 1 egg, beaten with 1 Tbsp water
  • 1 Tbsp toasted sesame seeds

1. Preheat the oven to 375 degrees. Place one half of pie crust in the bottom of a thick pie plate (we have this awesome stoneware one) or an oven-safe skillet. A 9-inch cast iron skillet works well here, but I’ve also made this dish in a nonstick skillet as well (the bonus pan, pictured here). You just want it to be deep enough to hold all of the filling. Dock the pie crust by poking it several times with a fork and bake for about 10 minutes, until light brown. This helps to keep the bottom crust crispy.

2. While the crust is baking, sprinkle chicken pieces with salt, pepper, poultry seasoning, and garlic powder. Heat the extra virgin olive oil in a large skillet over medium high heat, until it the surface begins to shimmer. Add the chicken and cook through, about 8-10 minutes. The edges will begin to brown and the chicken will be hot and white all the way through.

3. Once the chicken is cooked, add the soup, milk, vegetables, and mushrooms and continue to cook over medium heat until the mixture begins to bubble at the edges. Once heated through, pour into the prepared bottom pie crust. Carefully cover with the second pie crust to form the top.

4. Tuck the edges of the pie crust so that the bottom and top crust meet, and cut four slits in the top to allow steam to escape as the pie cooks.

5. Brush with the beaten egg and sprinkle with toasted sesame seeds. Bake the pie for 30-40 minutes, or until crust is crisp and golden brown. Allow to rest for 5 minutes before cutting into the pie.

Note: As I said, this recipe for pot pie is quick and tasty. The pie can be prepared ahead through step 4, and then regfrigerated until ready to be baked. If making the pie ahead, bring it to room temperature on the counter before baking. This method is actually pretty versitile. You could make just about any pot pie you’d like, just by changing around the ingredients. I’ve successfully made Beef Pot Pie, with just a few substitutions, but I plan to try others. I’ll let you know how they turn out!