Okay, I'll be the first to admit that I've been a bad blogger! We have been so very busy lately that I just haven't had time to post anything! On top of our already busy lives, I have school work- which sometimes takes over my life! To add to the chaos, we will be moving in exactly one month! We are SUPER excited to be moving closer to our families, but I am so not looking forward to packing up our belongings with two kiddos running around the house! Our last move was easy- we had movers that did all the grunt work for us. This time it won't be as easy, but it should be our last move...ever:)
Here's a recipe I found on Amanda's blog. My husband loves chicken and dumplings, but I've never made anything like this for him. When I saw this recipe, I decided to give it a whirl. The picture just does not do this recipe justice!
Creamy Chicken & Dumplings
1 lb. chicken breasts
10 bouillon cubes
2 quarts water
2 cups bisquick
2/3 cup milk
2 tbsp butter
2 stalks celery
Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.
Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 - 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4.
**NOTE** We did use the egg whites in our recipe this time, but probably won't go through that trouble again- they don't add much flavor to the dumplings (and it's a lot of work!).