Saturday, January 10, 2009

Chicken & Dumplings

My sister passed this on to me. It is actually Jessica Simpson's recipe and was featured on the Rachel Ray show. We had it tonight...and 5 minutes after eating it, I'm putting it on my blog, so you know it's good. I'd love to hear how you like it...leave a comment after you've tried it and any variations you used!

ingredients:
3 cans of reduced-fat crescent rolls, divided
1 small rotisserie chicken, no skin or bones (or use left-over chicken)
1 can cream of chicken soup (I use the 98% fat free)
1 can cream of mushroom soup (again, 98% fat free)
1 cup chicken broth
Salt and Pepper to taste



directions:
1. Preheat oven to 400. Roll out 2 cans of crescent rolls and separate into the diamond shaped sections. Place a small handful of chicken on each diamond. Fold dough over and press ends together to create dumplings. Place dumplings in a 9x13" baking dish.



2. In a medium bowl, mix chicken broth and soups together until smooth. Pour the soup mixture over the dumplings.



3. With the remaining can of crescent rolls: roll out dough & cut the dough into strips. Make a crisscross pattern on the top of the dumplings and soup mixture. Season with salt and pepper if desired. Bake for 30 minutes or until the top is a nice golden brown and bubbly.