This is one of those quickie dinners that tastes just fabulous! It's rich and gooey and doughy and well, if I had the ingredients on hand right now I'd go and make it for myself. It's just that good. I had paired this dinner with my green bean casserole and used the same homemade cream of mushroom sauce. One sauce, two components. Pretty nifty huh? Of course if you didn't want to go the homemade route, a can of cream of mushroom soup slightly diluted with milk will do you just fine.
Anyway, I like to make this dinner use crescent rolls because of the rich buttery-ness they add. You can use buttermilk biscuits as well, but if I were you - I'd go the crescent roll route.
Crescent Chicken Dumplings
Yield: 2 Servings
Prep Time: 10 minutes I Cook Time: 15 minutes
- Homemade Cream of Mushroom Soup
- 1 package refrigerated crescent rolls
- 6 ounces shredded cheese (I used a Mexican blend)
- 8 ounces chicken diced
- 1 small onion
Prepare your cream of mushroom sauce and let simmer on the stove. In the mean time preheat your oven to 350 degrees and in a frying pan with a little heated oil cook the chicken fully. When the chicken is cooked transfer to a bowl with half of the cheese and stir thoroughly. Slice the onion and caramelize it, then add it to the mixture as well. Stir in a little of sauce (about 2 tablespoons) so that it creates a wet mixture.
Next grease an 8x8 glass baking dish and open your crescent rolls. Flatten the rolls out one at a time and fill with approximately 2 tablespoons of the mixture. Fold the edges to form a pocket and put inside the baking dish. Repeat until you have made all of the crescent rolls. It's okay if the dumplings touch each other in the pan. Top off the dumplings with 1 cup of sauce and the rest of the cheese and bake in the oven for 15 minutes.