Quick & Easy Chicken and Dumplings (for 2-3 people)
1 cup biscuit mix (I used Bisquick Heart Healthy)
1/3 cup milk
1 T flour
3 cups chicken stock (try to get the reduced sodium kind so it’s a little healthier)
1/8 cup water
1 bay leaf
¼ t each of salt and pepper
1 cup frozen veggies
1 cup cooked, shredded chicken (like a rotisserie chicken)
In a small bowl, stir biscuit mix and milk until just combined. Set aside. In a medium pot, combine stock, bay leaf, salt and pepper; bring to a boil. In a small dish, whisk flour and water and stir into chicken stock. Add chicken and veggies. Drop dumpling batter into boiling stock. Reduce heat to a simmer and cook uncovered for 10 minutes. Cover and cook an additional 10 minutes.
Parmesan Pasta with Chicken (for 4-6 people)
12 oz pasta (it called for orchietta, but I used mini ziti because the store didn’t have that kind and I already had the ziti)
1 3-4 lb rotisserie chicken
¾ cup grated Parmesan cheese
½ t each of salt and pepper
Cook the pasta according to the package directions. Shred the chicken (this step was already completed since I used 1 cup of the chicken in the chicken and dumplings). Discard the skin and bones. Drain the pasta, reserving 1 ¼ cups of the water. Return the pasta to the pot. Add reserved water, chicken, Parmesan, salt and pepper. Stir over medium low heat until the sauce has thickened slightly, about 2 minutes.
Creamy Parmesan mashed potatoes
1 lb red potatoes (about 4) cut into ½ inch chunks
1 cup chicken broth
¼ cup sour cream
2 oz cream cheese
1 ½ T grated Parmesan cheese
Place potatoes in a large saucepan. Add broth. Cover. Bring to a boil on high heat. Simmer on medium heat for 15 minutes, stirring after 8 minutes. Uncover, stir potatoes. Simmer, uncovered, 5-6 minutes, or until potatoes are tender and most of the broth is absorbed.
Add cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan. Mash until potatoes are smooth (we left it a little chunky) and heated through.