Dumplins’

Yesterday more fall weather blew in, bringing buckets o’ rain along with it. When I got home from work it was a chilly 60 degrees outside, and I was in the mood for something heartwarming for dinner.

Yep, I think chicken and dumplins’ fit the bill.

This is a favorite recipe of ours, and I can lay absolutely no claim to it. McCormick actually makes these little seasoning packets (with all the seasonings you need for the recipe – awesome!), which is where we got the recipe. Now we just use the spices from our cabinet, but tomato, tomahto.

It’s easy, it’s yummy, and it’s warm & toasty on cool fall days. Enjoy!

Country Herb Chicken & Dumplings

What You Need:

*3/4 tsp McCormick Rubbed Sage

*1/2 tsp McCormick Minced Garlic

*1/2 tsp McCormick Crushed Rosemary Leaves

*1/2 tsp McCormick Thyme Leaves

*1/2 tsp McCormick Coarse Ground Black Pepper

*3/4 tsp McCormick Parsley Flakes

(Remember: You can buy all the spices pre-measured / packaged on the spice aisle!)

*1/4 cup butter

*1 medium onion, chopped

*1/4 cup flour

*3 cups reduced sodium chicken broth

*1 cup milk

*3 cups cubed cooked chicken

*2 cups assorted frozen vegetables

*2 tubes of biscuits

What To Do:

1) Melt butter in a large skillet on medium-high heat.

2) Add onion; cook and stir 5 minutes or until softened.

3) Sprinkle with flour, stir with whisk until mixture is well blended.

4) Add broth, milk, and all the spices except Parsley; whisk until mixture is smooth.

5) Stir in chicken and veggies, bring to a boil; reduce heat to medium

6) Roll biscuits into balls; roll in parsley, then drop onto chicken mixture

7) Cook uncovered for 10 minutes

8) Cook covered for 10 minutes

9) Enjoy! 🙂

KEEP CALM & HAVE A GREAT WEEKEND!

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