Saturday, February 12, 2011

Jessica Simpson's Chicken and Dumplings

Chicken and Dumplings

3 rolls of reduced-fat croissant rolls, divided

1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper
Preheat oven to 400ºF.


Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.

Line a 9×13″ baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.

Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

The Pioneer Woman's Apple Dumplings

Apple Dumplings for Two (or maybe 3 if you're feeling really generous)

1 Granny Smith apple
1 can of crescent rolls
10 oz. of Mountain Dew
1 stick of butter
3/4 cups of sugar
1/2 tsp. vanilla


1. PEEL the apple...this is very important or you will not be a happy camper when you take this out of the oven!
2. CUT the apple into 8 slices.
3. UNROLL the crescent rolls.
4. ROLL up an apple slice in each of the crescent rolls.

5. MELT 1 stick of butter, add the sugar and vanilla and mix.
6. POUR the sugar mixture on top of the apples.
7. POUR the Mountain Dew along the side of the baking dish and a little in the middle.
8. SPRINKLE cinnamon on top.
9. BAKE @ 350 for 35-40 min.
10. Add a couple scoops of vanilla icecream, close your eyes, take a bite, swallow and CELEBRATE!!!!