Just another recipe!!!

Chicken and Dumplings This is one of my favorite recipes, taken from an episode of Semi-Homemade with Sandra Lee. Hope you enjoy!!! 1 whole store-bought roast chicken (about 2 pounds) 2 tablespoons vegetable oil 1/2 to 1 onion, chopped 6 cans (14 ounces) chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 1 to 1 1/2 cups chopped carrots 1/2 cup chopped celery 1 can of biscuits (pillsbury, or store bought kind...) 1 can (10.5 ounces) condensed chicken gravy Directions Remove skin from chicken and shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft. In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings. While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside. Skim surface for any scum that has risen to top. Stir in chicken gravy. With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot. I love this because you can kinda change the flavor of the recipe by buying a different flavor rotisserie chicken from the deli! I have never tried this with a chicken not from the deli, but I am sure it would work just as good! Leftovers are even better than the original!!! Enjoy!

Forgotten Chicken or Pork Chops

*****My family used to have this all the time when I was still living at home, and it is still one of my favorite meals. It is easy because you can through it in the oven before you leave for church and when you come home it is done! Is pretty easy to through together on a weeknight when you have a ton going on too! Thought I would share it with those of you that read... Pass it on!!!


1 chicken, cut up (or as many pieces of pork chop or chicken as you can fit in the pan!)
1 envelope dry onion soup mix
2 cans cream of WHATEVER soup (mushroom, chicken, celery...)
2 cups uncooked rice
2 cans water (or milk, the milk makes it a little creamier...) try one of each!!!

Place chicken in bottom of roaster or casserole dish. Sprinkle with dry soup mix. Pour 2 cups of rice over this, set aside. Mix 2 cans water with 2 cans chicken soup. Pour over chicken and rice. Cover tightly. Bake in 350 degree oven for 2 hours, or 275 for 3 hours. Do not lift cover until done.

******Ok, so I copied this recipe off of a website, and thought it was the same as ours, but...

We put the liquid and soup in first and make sure it is mixed well. Then add the rice and make sure that is mixed in well, then lay the chicken or pork on top of the rice and soup mix. The sprinkle the onion mix on top of that. We bake our in a roaster pan, but my aunt does hers in a 9 X 13 pan, covered with tin foil. MAKE SURE YOU DON'T PEAK!!! Not totally sure why that is important, but it is!!!

Enjoy!