Chicken Stew With Dumplings

Ingredients

• 2 1/2 pounds chicken (your choice)
• 5 cups water
• 2 tablespoons chicken bouillon 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon thyme
• 3/4 pound potatoes - diced
• 3 carrots - chopped
• 2 celery ribs - chopped
• 1 medium onion - diced
• 1 package frozen peas (or 1 can)

Dumplings

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter or margarine
• 3/4 cup milk
• 1/4 cup minced parsley

Directions

Place chicken and water and bouillon into a 5 quart pot.  Cover and cook over medium heat for about an hour and a half or until chicken is tender.  Remove chicken from broth and allow to cool before deboning and cutting into chunks.  Return chicken to pot with broth.  Add salt, pepper, basil, thyme, and vegetables and continue to simmer for another 20 minutes or until vegetables are tender.  In small mixing bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  Stir in milk and parsley.  Drop dough by rounded teaspoonfuls into simmering stew.  Cook, uncovered for 10 minutes, then cover and continue to cook for an additional 10 minutes. 

~ You'll be surprised how hearty this is.  I like to chop my vegetables a little thicker too, but however you like them is fine.  I tried this version with the dumplings and it was a total hit with the family for yet another quick and economical two day meal! ~

Chicken And Rice Casserole

Ingredients

• 2 - 3 boneless, skinless chicken breasts
• 2 cups uncooked rice
• 4 cups water
• 1 cup frozen peas (or 1 can)
• 1 cup frozen corn (or 1 can)
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 1 can cream of celery soup (or cream of chicken)
• 1 can cream of mushroom soup
• 1 tablespoon minced garlic
• 1 tablespoon poultry seasoning
• 2 tablespoons chicken bouillon
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Dice or chop chicken breasts into desired chunks, set aside.  In large covered casserole dish combine rice, water, cream soups, vegetables, bouillon, salt, and pepper.  Season the chicken breasts with poultry seasoning and add to the rice mixture.  Cover and bake for about an hour and a half.  About half way through the cooking time, uncover and stir .. add additional water if the rice mixture seems to be clumpy or solid.  Cover and continue to bake for the remaining time.

~ This is one of my favorite quick and easy dishes.  You can add what you want vegetable wise, but the variety of different colors is truly appealing.  A two day time saving, money saving meal! ~

Busy Day!

Had a pretty busy day today, doing "spring cleaning" .. even though it's no where near spring yet.  No time for much of anything other than that, so I'm grateful to have made a two day meal yesterday. 

I'm a fan of two day meals.  Whether it be a roast with all the fixings, a huge pot of spaghetti or chili, or even a nice casserole, or a huge tray of enchiladas .. two day meals are economical and a definite time saver when you have other things planned the next day. 

I'm hoping to share some of things I make on a regular basis, that are both time saving and money saving, especially if you have a few mouths to feed.

Thanks for stopping by .. we'll see what I get posted for you guys tonight.