Is it just me, or do you also get a mild headache as the day gets closer to dinner time, and I only have ME to feed!
The thought of having to come up with a dinner menu AND cook it after a long day at work is just… too much thinking after work! But, fortunately I work on a food brand, and I’m not just saying this because this is my brand, I’m saying this because I know this to be true: Weeknight dinner has never been so easy with Immaculate Baking biscuits!
If your weather is just as abysmally wet and gloomy as what it’s been like for us in the past 2 days, then Chicken & Dumplings sound like the perfect easy weeknight dinner to warm up some hungry tummies on a rainy Spring day!
You Will Need:
1 1/2 cups fat-free (skim) milk
2 cups frozen peas and carrots
2 cups cut-up cooked chicken
2 cans (10.75 oz each) condensed cream of mushroom soup
1 can Immaculate Baking Co.® Flaky or Buttermilk refrigerated biscuits
Here’s How to Get the Dough Rolling:
- In 12-inch ovenproof skillet, heat milk, frozen peas and carrots, chicken and both cans of soup to boiling.
- Separate dough into 8 biscuits; cut each into fourths. Place biscuit pieces on top of hot soup mixture. Simmer uncovered 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy.
- Garnish with chopped parsley, if desired.
Expert Tip: Use shredded deli rotisserie chicken in place of the chopped cooked chicken to make this recipe even easier!