I was watching Rachel Ray a while back. . .her talk show, not that cooking one, I'm not lucky enough to have the Food Network. *sobs*
Anyway, she made these chicken and dumplings that were so easy! (and by she, I mean Jessica Simpson was on the show, and SHE made them for Rachel) I had to give them a try. Plus I had everything on hand, which is great. and of course, I added stuff to make it more suitible for my house.
- 1 can cream'o'chicken
- rotisserie chicken--shredded
- cheese, grated or sliced
- chicken broth
- crescent rolls
Roll out your rolls, pile on some of your shredded chicken, and cover with some cheese. I did slices, but next time, I think I'm going to mix grated cheese in with the chicken. The sliced made it kind of hard on this next step.
Fold the dough around everything, forming pockets. Because I had rectangle slices of cheese, I ended up with rectangle pockets. This is why I'm grating the cheese next time.
Spoon the can of cream'o'chicken soup over everything. if you're doing a larger pan (9x13) you'll want to have two cans. Or maybe 1 can cream'o'chicken, and 1 can cream'o'mushroom. Then pour around 1/3-1/2 cup of the chicken broth. Just enough to give some moisture in there. Sprinkle with some pepper. Then, since you'll probably have some of the dough left over, cut it into strips and layer it across the top, making a little pie crust looking top.
Bake it at 350degs F for about 20 minutes or so. . .just long enough to get everything all heated up.
- 1 can cream'o'chicken soup
- 1 can crescant rolls
- shredded rotisserie chicken
- chicken broth
Here's the link to the Rachel Ray segment: Jessica Cooks With Rachel