(The only memory of my cooking in Middle School)
Can of biscuits (10 count)
Package of sliced mushrooms
2 cans of mushroom soup
2 cups whole milk or cream (depending on how rich you want this)
Salt and pepper to taste
My suggestion is to hit the salad bar for the following items:
Cooked chicken (1 cup)
1/3 of a Bell pepper (what ever color you prefer)
1/2 of small onion finely chopped
Place cans of soup and milk or cream in 3 qt. pan. Stir and heat through soup while prepping the dumplings.
Finely chop the peppers, onion and cube the chicken. Place in bowl, salt and pepper to taste, sprinkle with a bit of garlic powder. Chop all the mushrooms into small chunks and divide into half. Place one half in soup mixture and the other into the bowl with the chicken, peppers and onions. Mix chicken and veggies. Open biscuits and use rolling pin to flatten biscuits (I used a tortilla press). After all biscuits are flattened, take spoon and portion out all the chix/veggie mixture among them. Pinch each biscuit closed sealing the chicken mixture inside dumpling. After all dumplings are sealed, turn up soup to a simmer. Put in ONE dumpling. Gently stir to get dumpling totally covered with soup. Add remaining dumplings, stirring gently between each addition. Simmer dumplings for 15 minutes or until dumpling is cooked through. Ladle into bowls with 3 dumplings and some soup. Serve with hot crusty bread. Serves 3-4.
I added a pile of spinach on our for added color and more veggies. Just a serving suggestion here!!