Chicken and Dumplin's

or as Austin calls them Chicken Donkens
Since Austin has really found a love for them, I've really started making them fairly often...

Ingredients:
1 lb. Boneless Skinless Chicken Breast Tenderloins
2-3 Carrots (chooped small)
Celery (chopped maybe a cup)
Onion ( chopped small... approximately 1/2 cup)
Butter
Milk (2-3 cups)
Chicken Stock (2-3 cups)
1-2 Cans of Biscuits cut into fours (or make your own dumplings... I've even recently used frozen dumplings)
2-3 Tablespoons of Flour

Directions:
In a small sauce pan I boil the chicken.
While the Chicken boils I melt 2 tablespoon of butter (or margarine) in a LARGE sauce pan. I add the chopped onions to that and let them cook down... Then I add the carrots and celery as well as a little salt and pepper to taste. If needed I add a little more butter.

Once the chicken is fully cooked remove from heat (save the chicken broth) and cut (or shred) into small bite size pieces...
Add the chicken to the cooked down veggies and butter...
Pour in Chicken broth
Pour in Milk (it should end up being about half and half milk and broth if it isn't the right consistancy you can always add more milk... the more milk the creamier...)
Bring to a boil.. and add flour as needed to thicken the sauce.
Once the sauce has come to a boil, lower heat and begin dropping in your dumplings (or biscuits, etc.) and stir...

This is one of those dishes that you can eat as soon as the dumplings are the desired tenderness... but I find that the long it cooks the better it gets.

I've made this in the afternoon after work and had it ready for supper (with in like an hour? maybe and hour and a half?) but I prefer to cook it on the weekends when I can let it slow cook on low heat all day... ;)

Enjoy!

Chicken Rotel Casserole

Ingredients:
1 lbs boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 can Rotel Tomatoes
1 lb (16 oz) Dry Noodles
2-3 Cups of Cheese (I use Velveeta or Cheddar)
Seasoning for Chicken: Chili Powder, Dried Cumin, Salt, Black Pepper, Italian Seasoning (dried herb mixture)

Directions:
Cook Noodles according to Package directions.
Season Chicken and “panfry” . (Make sure that the chicken is cooked completely!)
Let Chicken cool, and then cut into bite size pieces.
Drain Noodles and toss with a small amount of Italian Seasoning.
Place Noodles in a LARGE mixing bowl.
Add Chicken to the Mixing bowl.
Add the Rotel Tomatoes and Cream of Chicken Soup.
Mix well.
Add Cheese and mix until well blended.
Pour entire Mixture into a greased casserole dish and cover.
Bake in a preheated oven at 350 degrees for about 30 minutes (or until cheese is completely melted).

Serving Suggestions:
I usually serve this casserole with a green salad and Garlic Bread.
Enjoy!

Notes:
You can substitute the Cream of Chicken for Cream of Mushroom.
I use Boneless Skinless Chicken Breast Tenders for quick cooking and easy chopping!
This casserole is GREAT for company!
This meal is a little spicy so beware!