Time for Chicken and Dumplings

I recently had a craving for a "back in the day" meal, one that I typically ate for Sunday dinner, a southern meal that is quick and easy to prepare, but taste as good as a rib eye steak prepared in a fine dining establishment. At least that is how I remember my Mom's recipe for chicken and dumplings. I still have the recipe, but Nancy and I had not cooked up a pot of chicken and dumplings for more years than I care to remember. So, a couple of weeks ago, we decided to give it a go. It was just as I remembered - a delicious way to prepare chicken, in a sauce that comes right out of a can. It's really that simple. Mom's method took a little longer and the outcome was better, but our chicken and dumplings are pretty tasty too, especially for how little time it takes to prepare.

We took a few liberties in the preparation of our southern meal. As mentioned, there was no laboring or constant taste testing of the sauce - Mr Campbell took care of that, with his readily available, at any grocery store, cream of chicken soup. As for the dumplings, flour tortillas seem to work as well as biscuit dough, and they too are easily found at your local super market. Just cut the tortillas into small strips and drop them into your hot chicken broth. All that is left to do is to add as much cut up boiled chicken breast meat as you like, we prefer the Foster Farm brand chicken, prepare your salad, and you have a delicious dinner meal. You can see the results of our effort from the pictures posted to the right and at the bottom of the blog page.

Bon Appetit!