Chicken & Dumplings
4-6 Chicken Thighs (with skin and bones is best for flavoring the broth)
2 Quarts of Water
1/2 Yellow Onion, chopped
1 TBSP Minced Garlic
2 Tsp Poultry Seasoning
4 Chicken Bouillon Cubes
1 Tsp Ground Black Pepper
1 Small Bag Frozen Peas and Carrots
1 Can Cream of Celery Soup
1 Can Cream of Chicken Soup
6-8 Pillsbury Grand Biscuits
Place the chicken and water into a large pot or Dutch oven over medium-high heat. Add the onion, garlic, poultry seasoning, bouillon cubes, and pepper. Bring to a boil and reduce the heat to medium. Continue cooking until the chicken is no longer pink in the middle. Remove the chicken to a plate and set aside.
To the broth, add the soups, mixing thoroughly. Bring mixture to a rolling boil and add the peas and carrots. Roll out each biscuit on a floured surface until about the thickness of a tortilla. Using a small, sharp knife, cut each rolled biscuit into 1/2-inch strips. Making sure that the broth is still at a rolling boil, drop in the biscuit strips, a few at a time, and push to the bottom. Do not stir. Once all the biscuit strips have been dropped in, go ahead and gently stir. Reduce the heat to medium. Remove the skin and bones from the chicken that was set aside, shred the meat and add it to the pot. Stir to incorporate the chicken completely into the mixture. Taste to see if salt is needed and add if necessary. Reduce heat to low if not serving immediately.
1 Box Macaroni & Cheese
1 Can Cream of Mushroom Soup
1 Can of Tuna in Water (5 oz.), drained
1 Tsp. Minced Garlic
1 Cup Frozen Peas & Carrots
1 Canister of French-Fried Onions
Preheat the oven to 325 degrees. Prepare the macaroni and cheese as directed on the box. Add the cream of mushroom soup, drained tuna, minced garlic, diced onion, and black pepper. Mix well and heat over medium-low. If needed, add a little milk for desired creaminess. Once the mixture starts to bubble, add the frozen peas and carrots and heat thoroughly. Turn off the heat and pour the contents into a 9×9″ square baking pan. Sprinkle the top with the French-fried onions. Bake at 325 degrees for 25-30 minutes. For a larger crowd, just double the ingredients, use a 13″x9″ rectangular baking pan, and increase the baking time by 5-10 minutes.
Hot Dog/Kielbasa Sausage Casserole
1 package of hot dogs or Kielbasa Sausage
2 cups of cooked mashed potatoes
1/2 to 3/4 cup of bacon bits
1 to 1 & 1/2 cups shredded cheddar cheese
Finely chopped green onions
Preheat the oven to 350°. Boil the hot dogs/sausages in water until they are done (or pan-grill/fry them for extra flavor and caramelization), then remove them from the pan and allow to cool. The potatoes should be somewhat creamy, but also a little stiff. If necessary, add a little milk to the potatoes to make them easier to work with. Add the bacon bits to the potatoes and mix thoroughly.
Slice several of the hot dogs/sausages lengthwise down the middle and place them flat-side down in a baking dish so that the dish is completely covered. Spread the mashed potato mixture on top of the hotdogs/sausages, completely covering them. Sprinkle the shredded cheese over the top of the potatoes. Add more shredded cheese if you prefer. Place the baking dish in the oven and bake at 350° for 30 minutes. The potatoes and cheese should be nice and bubbly and slightly browned. Sprinkle the top with green onions. Allow to cool for about 15 minutes, then serve.
Optional: If you like sauerkraut, it adds great texture and flavor to the dish. Spread it in the bottom of the pan before adding the hot dogs/sausages.
Categorized in: General
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