And now for some comfort food–not that Buttermilk Hummingbird Cake wasn’t comforting. In fact, it was too comforting (ask my scales). So why “cheater’s”? Because this recipe is easier than it has a right to be. There’s just no way it should taste this good using so many frozen and canned ready-at-hand ingredients. But it does.

Cheater's Chicken & Dumplings

1 tbsp olive oil

1 cup diced onions (I used frozen–see, easy)

2 cans cream of chicken soup

1-1/2 cups milk

1-1/2 cups water

1-1/2 cups sliced carrots (1/4″ thick pieces)

2-12.5 oz cans chicken breast, undrained

1 cup frozen peas (easy peas-y)

1-12 oz can refrigerator biscuits

1/8 cup coarsely chopped parsley (optional)

1) Heat olive oil in large soup pot over medium-high heat, add onions, and cook 5-7 minutes until softened

2) Reduce heat to medium; add both cans cream of chicken soup, milk, and water; stir to combine; add carrots and both cans chicken breast with liquid; cook 10 minutes

3) Add frozen peas and stir; cut each biscuit into 8 small wedges (I use kitchen scissors) and add to soup; stir gently, lower heat to medium-low, cover with lid; stirring occasionally, cook soup 15 minutes or until biscuit dumplings are cooked through

4) Serve with a scattering of parsley

Servings: 6

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/17/12


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