Hello! I do have a post planned about what's been going on lately, which has been a lot. At the same time, though, it's NOT a lot. It sure seems like it when you're the one living it, though. For now, I'm going to post a recipe for you and will be back hopefully tomorrow to do a post about my life recently.
A good friend of mine from the homeschool group gave me this recipe. She is so small that I would never have known she lost 70 pounds on Weight Watchers a few years ago! One of my friends told her they wouldn't believe her until they saw a picture, so she brought one to show us. Lol The difference is amazing.
That said, I doubt she lost that 70 pounds with THIS recipe. Lol Seriously. It's so yummy. I've only made it one time, but I'm making it again this Friday. I think I can get away with it about once a month. :)
My mom makes the best chicken and dumplings ever. Thankfully, I have no clue how to make them. If I did, I would be in more trouble than I already am. This recipe, though, gave me the feeling of having chicken and dumplings, but in "casserole" form. It is just so easy. My friend gave me permission to share it. She said she got it from a radio station's website a few years ago. Ready for it? Here goes.
Not Your Mama's Chicken & Dumplings
2-4 chicken breasts (depending on size), boiled and shredded
1 stick butter (I used real and salted)
1 cup self rising flour
1 cup milk (I used skim)
2 cups chicken broth (I used fat free)
1 can cream of chicken soup (I used 98% fat free)
Preheat oven to 350 degrees.
Melt butter and spread around bottom of 9x13 pan. I just put the butter in my pan and stuck it in the oven til fully melted and then spread it around.
Next, place shredded chicken on top of melted butter.
Mix flour and milk and pour over chicken. Spread as necessary but do NOT stir.
Mix broth and cream of chicken soup together and pour over milk mixture. Again, spread as needed but do NOT stir.
Bake for 45 minutes or until top browns. Will look juicy.
Notes: I thought no salt or pepper in this recipe was a mistake, but I took the chance on not putting any. It definitely didn't need it. I couldn't believe it wasn't salted! The top of mine never really got brown, so I finally just touched the crust part that had come up to make sure it was set. It was, so I went ahead and got it out at about 50 minutes. Mine wasn't super juicy, but that was probably because I cooked it 5 extra minutes. It was absolutely delicious, though. I served mine with mashed potatoes and green beans.