Chicken cheese dumplings

Did you know my husband can cook? Though generally that chore is left to me, David can turn any kitchen into a haven of comfort food for weary souls.

In our marriage he has dazzled me with meatloaf, chili, steak and sloppy joes, and his originals: Corona chicken and the recent Chicken Cheese dumplings.

A few weeks ago, a recipe popped into his head, and he went with it. It was delicious, simple and fast. Try it!

Chicken Cheese dumplings

• 1 can white meat chicken (or about 1ish cups of finely chopped chicken breast)
• 1/2 small onion, finely diced
• 2 TB butter
• 1/3 - 1/2 c of cheese
• 1 tube small refrigerated biscuits (ours were the 50-calorie variety, small in size)
• Salt & pepper to taste
• 2 large containers of chicken stock
  

Heat chicken stock in large pan until boiling. Saute onions in butter. Add chicken and heat until warm. Add salt & pepper to taste. Take one biscuit and knead until thinned. Spoon in 2 or so TB of chicken/onion mixture and sprinkle generously with cheese. Fold up biscuit and pinch edges together (Note: we didn't try making them into an empanda-ish shape with fork-crimped edges, but I bet that would work too.).

Gently drop dumpling into boiling chicken stock.


Cook for 7-8 minutes, until biscuit has turned into a noodle consistency. Pull out cooked biscuits with slotted spoon and drain on a paper towel/plate. Serve immediately.


Don't mind my terrible photography with a flash-gone-overboard, which makes this dish look like bad 70s food. Trust me that these gooey dumplings are tasty and relatively low-fat. And they go rather well with mixed veggies and mashed potatoes.

Kudos to my hubby for his originality and his culinary skills!