There is nothing I like better than comfort food. And when you can make it at home on a budget and in less than an hour, it becomes the perfect dish! My Cheesy Chicken and Dumplings is made mostly from items in my pantry and is easily changeable to use up whatever veggies might be growing soggy in your fridge. Add in the fact that I use refrigerated biscuits for the dumplings, and you have yourself a super simple and downright DELICIOUS treat for the whole family.
2 small sweet onions (medium diced)
3 leeks (sliced small white parts only)
10 oz sliced mushrooms
3 large cans of canned chicken breast or 2 lbs cooked/chopped chicken
1 can Cream of Cheddar soup
1 can Cream of Chicken soup
1 C mayonnaise
1 C milk
1/2 C salsa
1 1/2 C shredded cheddar cheese
1 can refrigerated biscuits (I use Grands flaky biscuits)
salt/pepper to taste
In a pan, gently saute the onions, leeks and mushrooms until they are soft and slightly golden.
Add in your chicken and stir together.
Add in the two cans of soup, the mayonnaise and the milk and stir until everything is well combined. Add the salsa and stir it through.
Pour the mixture into the bottom of a 10 x 17 casserole dish and place into a 350 degree oven for about 15 minutes.
Remove from oven and spread 1 C of shredded cheese over it. Then, gently layer your raw biscuits over the top, making sure it is completely covered. I use an 8-count can of biscuits, and I pull them apart in half so there are 16 thinner ones. Sprinkle the remaining cheese over the top.
Place back into the oven for an additional 20 minutes or until the biscuits are lightly golden and the cheese is melted.
This is a beautiful dish that will serve 8 – 10 people with big appetites. It is delicious and totally perfect for a mid-winter dinner. Add in some peas or carrots to the mix if you like them. Frozen, canned or fresh will work equally well.