I love a good bowl of chicken and dumplings every so often. When I can across an old recipe for a chicken dumpling casserole I knew I had to give it a try. However I needed to tweak it a bit as some of the ingredients wouldn’t go over so well around here.
I took out a few things and added a few things that I normally add to my chicken and dumplings. I tried to snap a few pics and the photo above was before it went into the oven. However I forgot to get a pic of the finished product and by the time I remembered it was all gone!
Here is our final winning result:
Chicken and Dumplin’ Casserole
- 1/2 c. butter
- 1 c. small onion, chopped
- 2 c. mixed veggies, steamed
- 3 c. cooked chicken, shredded (You could use a precooked rotisserie chicken)
- 1 c. self-rising flour
- 1 cup milk
- 1 1/2 – 2 c. chicken broth
- 1 10.75 oz can cream of chicken soup
- 1-2 t. celery salt (optional)
- salt and pepper to taste
Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
Melt the butter in a saucepan, add the onions and cook until tender.
Turn off the heat and add the mixed veggies and season with salt and pepper. Stir well.
Pour all of the veggies into the bottom of the greased baking dish.
Top with the shredded chicken.
Mix together the milk and flour and drop/pour over the chicken and veggies.
Next you will combine the broth and cream of chicken soup and pour this over top of everything. (I like mine a little less soupy so I add a little less broth but if you like it soupy then add the full 2 cups.)
DO NOT STIR, DO NOT MIX.
Bake for about 40-45 minutes. Let cool 5-10 minutes and serve.
I feel like I haven’t posted a new recipe in a while so I thought I should share these yummy treats that we had over the weekend. I make a double batch as they seem to disappear as quickly as they come out of the oven.
My kids loved helping with these. They can measure and stir as well as practice kneading their own little batch of dough and then cut out their own little biscuits too.
Cinnamon Raisin Biscuits
- 3 c. self rising flour
- 2 t. baking soda
- 1 T. cinnamon
- 1 c. butter or shortening
- 1 1/2 c. raisins
- 1 1/2 – 2 c. buttermilk or you can use regular milk with 1/2 c. sour cream
Continue reading Cinnamon Raisin Biscuits
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Ohhhh! I am so excited to be sharing this post with you. The kids are pretty excited about it too! My fingers are going faster than my brain as I am typing and somehow or another they are managing to put into words what I want to say. I did show a sneak peak of some of the items we’ve received in this post here but now I am going to show you everything we have right now.
If you haven’t seen my latest posts about homeschooling check out the links here but if you are only interested in what we have planned for this year, please keep scrolling.
I’ve been talking about how excited I am for our next homeschool year and I just can’t wait to get started. I have actually talked about this curriculum before but its been awhile. My kids are finally at the age that I think this will work out really well for everyone. Continue reading Kirby’s Kids: Our 2018-2019 Homeschool Curriculum Reveal
Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9 inch pie though.
I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores. Continue reading Nanny’s No Bake Coconut Cream Pie
As promised I will share the recipe for the cookies we made earlier today. These are super easy to make and I had made two batches, or about four dozen cookies, in less than 30 minutes.
I’ve always called them haystacks but Mr. Awesome knows them as Noodle Cookies. You can probably add other ingredients, desired or maybe even swap the butterscotch chips for chocolate ones.
Mr. Awesome likes them without marshmallows but with plenty of peanuts. The kids like them with marshmallows. That’s how I ended up making two batches.
Haystacks aka Noodle Cookies
- 11-12 oz bag butterscotch chips
- 3/4 c. Peanut butter
- 10-12 oz Chow Mein Noodles
- 1/2 – 1 c. Salted peanuts, optional
- 3 1/2 c. Mini marshmallows, optional
- Line two baking pans with wax paper.
- Place the chips in a medium to large size bowl. Microwave on 50% for 1-2 minutes or until mostly melted.
- Stir in the peanut until smooth.
- Add other ingredients and stir until well coated.
- Drop by spoonfuls onto the prepared pans.
- Cool in the refrigerator for 10-20 minutes.
I love a lemon meringue pie when it is just a tad bit tart. The contrast between the sweet meringue and the tart lemon is so good. I’ve been promising to post my recipe for over a year now and today is the day.
I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores. Continue reading Favorite Lemon Meringue Pie
I was in a baking kinda mood on the 4th of July and decided to make a couple of different desserts. This was one of them as it is so easy to make. I hadn’t made one in a while so I had forgotten how good they make the house smell too.
I mixed the berries up and let them sit about 30 minutes or so to blend well. I used that time to make up a Lemon Meringue Pie and a Nanny’s No Bake Coconut Cream Pie. All three of these were super easy to make and so good to eat. (I’ll update the links to those recipes when I get them posted.) Continue reading Momma’s Blackberry Cobbler