I actually stumbled upon the next recipe by accident. I was in the process of preparing chicken and dumplings for our dinner when I realized I was out of the store-bought dumplings I usually use. Not wanting to “make them from scratch” (I’m way to lazy for that), I remembered someone saying they used flour tortillas for their dumplings. This did not particularly sound appetizing, but I already had my chicken boiled and deboned. So here is my recipe, and the other foods I made to go with my dumplings.
Chicken and Dumplings
Southern Green Beans
Colorful Corn
Mexican Cornbread
INGREDIENTS
3-4 Pounds cooked chicken, deboned (save broth for dumplings
1 Package flour tortillas, cut into strips
2 Cans green beans
2 Cans whole kernel corn
1 (6 oz) Package Mexican style cornbread mix
1 Egg
1/2 Cup milk
1/3 Cup shredded cheddar cheese
1/2 Package McCormick seasoning blend (pre-diced celery,
onion, parsley, bell pepper) or you can chop your own (nah)
1 Can cream of chicken soup
3-4 Tbsp flour
Seasoning blend for poultry (or use salt, pepper, garlic, etc.)
2 Cans chicken broth (use this only if you did not boil your
own chicken and save the broth)
2 strips bacon, fried and crumbled
1/4 Cup diced onions
1/2-1 Cup remaining seasoning blend
DIRECTIONS
Dumplings
1. Boil and debone chicken ( I remove the skin from mine)
2. Put chicken back in the broth (or put the 2 cans of broth in a
large pot if you did not boil your own chicken)
3. Add 1/2 Bag of pre-diced vegetables, cream soup, and seasonings.
4.Dissolve flour in a little bit of water and add to the pot.
Bring to a boil.
5. Add tortilla strips one or two at a time, trying to space them
out in the pot.
6.Reduce the heat to simmer and cook for about 15-20 minutes, gently
stir once or twice to check for sticking.
Southern Green Beans
1. Put green beans in a medium size pot.
2. Add 1/4 Cup diced onions, seasoning to taste,and crumbled bacon.
Bring to a boil and reduce to simmer.
3.Serve these when rest of meal is ready.
Colorful Corn
1. In medium size pot, put corn, 1/2-1 cup pre-diced vegetables
seasoning to taste, and bring to a boil.
2. Bring to a boil then reduce to simmer.
3. Serve with rest of meal.
Mexican Cornbread
1. Mix cornbread according to package directions using the egg
and milk.
2. Add the shredded cheddar cheese and mix well.
3. Pour into an 8 inch baking dish, or skillet and cook for about
20 minutes at 375 degrees, or until bread is golden brown.
Now you have comfort food at it’s best with on a small amount of time
invested. You can add a quick dessert to top off the meal. I would
prepare a package of chocolate pudding and top it with a little cool
whip. This is a no fuss dessert that most people adore.
I’ve been thinking about the format of my blog, and the recipes. If you
would rather see the recipe with its ingredients, and directions together,
rather than one continuous list, please let me know.
I’ll add some more in the near future.
JanetK
