Recently I wrote a post showing our dinner in the Pampered Chef Deep Covered Baker, and I mentioned that I’d show you what we did with our leftovers, one day soon.
Well, today’s that day.
Don had been dying to try making Chicken and Dumplings when we had some leftover roasted chicken, and this last time we made it, that’s exactly what he did.
As an aside, we try to plan a roasted chicken or turkey at least once a month during the fall/winter months because that equals two meals for us and even sometimes chicken salad for lunch. When you’re on a tight budget, you try to stretch your meals as much as you can.
Since Don had never made dumplings before, he looked up a recipe and found this one on Food.com that looked appealing to him.
He put Caroline in charge of making the dumpling batter while he put together the rest of it.
Here’s the recipe. Keep in mind that we used our leftover roasted chicken, but I’ve left the entire recipe here as is, in case you don’t have leftover chicken but still want to try this out.
Let me know how you like it! It’s a great alternative for leftover roasted chicken!
CHICKEN AND DUMPLINGS
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
Cover and simmer for 15 to 20 minutes.
Yield: 4 to 6 servings.