Chicken Dumplings

1 - 1 1/2 lb chicken, cooked and chopped
8 oz cream cheese, softened
4 green onions, chopped
1 t parsley
Up to 1 T milk (if needed)
2 pkgs crescent roll dough
1/2 C margarine, melted
1 pkg stuffing mix

Start by placing unprepared stuffing in food processor or blender and grinding into bread crumb consistency. Divide that in half: part to a bowl and part to zip top bag. You will probably only need about half of the stuffing crumbs for this recipe. You can put the rest in the freezer for later.

In large mixing bowl combine chicken, cream cheese, onions and parsley stirring with a spoon until combined and creamy. If the mix is not coming together add a little milk and work it in. You don't want it to be soupy or runny just creamy. Set aside.

Unroll crescent dough and separate. If you'd like you can press each triangle slightly with your finger tips to get more surface area to work with. Add about 2 T of chicken mixture to the dough and then wrap the dough around the mound of chicken and press the edges together to make and little ball. Once all the dumplings are formed, dip-one at a time- in the bowl of melted margarine and then roll in the bowl of stuffing crumbs. Place on baking sheet and bake according to the directions on the crescent roll package. It will usually be 375 for 11-13 minutes.

Notes: Depending on how much chicken you use you may have a couple crescents that don't get filled or some leftover chicken filling. I just roll up the crescents and bake them with the dumplings (who doesn't like just plain crescent rolls?). Extra filling is really good cold the next day just spread on toast for a quick lunch.
I got this recipe originally from my friend Chelsea A. right before we left for college. Over the years I've played with the chicken/cream cheese ratio, what and how much spice/herb to put in. And I got the idea to use stuffing crumbs instead of bread crumbs from my friend Molly F. who makes a similar dish. This is the final recipe my family and I like best.

Quick Chicken Enchiladas

Heat oven to 350

6 oz can olives
4 oz can mushrooms
16 oz can refried beans
13 oz canned chicken
1 pkg enchilada seasoning mix
2 C shredded cheddar-divided
8 flour tortillas
16 oz tomato sauce

Chop olives and mushrooms and mix with beans, drained chicken and seasoning package. Add one cup of the cheese. Grease 13x9 cake pan with cooking spray. Divide chicken mix into the totillas and roll. Place in pan, cover with tomato sauce and remaining cheese. Bake 30 minutes.

This came from a recipe exchange from the kitchen of my friend Marilee G. They are very yummy and kid pleasing.

Oven Pork Chops

Heat oven to 350

4-6 boneless pork chops
1 med onion, thinly sliced
2 cans cream of mushroom soup
2/3 C evaporated milk
½ C chopped pecans (best), almonds or cashews

Coat baking dish with non stick spray. Arrange chops in single layer. Sprinkle onion slices on chops also in single layer. Mix soup and milk until smooth and pour over onions. Cover with foil and bake 20-30 minutes. Uncover and sprinkle with nuts. Bake another 5-10 minutes. Serve over steamed veggies or rice or cooked noodles.

Another 30 Minutes or Less creation with just some minor changes. Every time I make this I never think it looks like anything special but boy does it taste good.

Chicken and Broccoli

Heat oven to 350

16 oz frozen broccoli
3 chicken breasts, cooked and diced
1 can cream of chicken soup
½ C Miracle Whip
½ t lemon juice
½ C shredded cheddar
Sliced almonds (opt)

Cook broccoli to desired doneness and drain. Layer diced chicken and broccoli in bottom of baking dish. Mix soup, Miracle Whip, lemon juice and cheese and pour over broccoli. Top with almonds and bake 30 minutes.

"30 Minutes or Less" I don't even think I made any changes to it.

Easy Gourmet Chicken

Heat oven to 350

8 boneless chicken breast halves
2 cans cream of chicken soup
½ C milk
2 T mayo
¾ C shredded cheddar
1 pkg stuffing mix
¼ to ½ C melted butter

Place chicken in 9x13 pan in single layer. Sprinkle with cheese. In bowl mix soup, milk and mayo. Pour over chicken. Sprinkle stuffing on top and then drizzle with butter. Bake 30-40 minutes until chicken is cooked through.

From 30 Minutes or Less cookbook. I just made mine more saucy and fit it to match what I usually have on hand. Don't prepare the stuffing mix. Just open the box and pour on the chicken. I wasn't sure how that would taste at first but it yummy.

Black Bean Soup

2-15oz cans black beans, undrained
1 C chicken broth
1 small onion, chopped
1 clove minced garlic
1 C salsa
4 t lime juice
2 t ground cumin
½ t chili powder
sour cream, cheese, cilantro leaves

Place 1 can beans with liquid and chicken broth in blender or food processor. Blend until smooth. Coat large sauce pan with cooking spray, sauté onion and garlic until tender. Add bean mix, remaining beans, salsa, lime juice, cumin, chili powder. Bring to a boil. Reduce heat to low and cover. Cook, stirring occasionally for 25-30 minutes. Serve topped with sour cream, cheese and/or cilantro leaves.

This was on a recipe card in one of those complimentary diaper bags they send home with you when you're done in the maternity ward. I haven't made any major changes to it. Just tweaked the spices a little. It's soup. It's hard to screw up. My husband likes to take leftovers of this soup and add A LOT of cheese and sour cream. He eats his "bean dip" with tortilla chips.

Garden Vegetable Soup

1 large sliced carrot
½ C chopped onion
3 C broth of choice
½ medium head chopped cabbage
2 garlic cloves, minced
½ C fresh green beans
OR 1 can drained green beans
3 T tomato paste
½ t basil
½ t oregano
¼ t salt
½ C diced zucchini

Sauté carrot, onion and garlic in soup pot in cooking spray over low heat 5-10 minutes until tender. Add broth, cabbage, beans (if using fresh) and seasonings. Bring to a boil over high heat. Lower heat and simmer 15 minutes or until vegetables are tender. Stir in zucchini and canned green beans (if using) and heat another 3-4 minutes.

I believe this was a Weight Watchers recipe. You'd never know it. My family asks for it all the time. I've used chicken, beef and vegetable broth to make this and they all taste wonderful. My favorite is the vegetable broth. It's a really good way to use up all those veggies you've been growing in your garden all summer.

Creamy Veggie Soup

4-8 C chopped steamed veggies: broccoli, cauliflower, carrots, etc.
2 cans cream of chicken soup plus 2 cans milk
1 t seasoned salt
1t parsley
dash of celery salt
½ t powdered mustard
1 C shredded cheddar or cubed Velveeta
1-2 C chopped cooked chicken (opt.)

Combine soup and milk in pan. Add veggies, spices and chicken (if using). Heat over medium heat until just before boiling. Stir in cheese until melted.

This is something I just came up with one night going through leftovers. We love it! All the measurements are approximate--that's how I roll with soup--so just throw stuff in until it looks and tastes good to you.

Yummy Salmon Fillets

Heat broiler to high

1 ½ t minced garlic
1 ½ t ginger
6 T soy sauce
4 T honey
4 T lime juice
1 green onion, chopped
4 med salmon fillets

Combine all ingredients but salmon in bowl. Place salmon in greased shallow pan and cover with sauce. Broil10-15 minutes.

This came from a cookbook called "30 Minutes or Less". It's delicious. Now it does require some supervision. Don't go too far from the oven or the broiler could make your yummy salmon into smelly charcoal in a hurry.

Lemon Chicken and Pasta

Chicken:
4 boneless skinless chicken breasts
1 can cream of chicken soup
¼ C milk
up to ¼ C lemon juice
pepper to taste

Cook chicken until browned on both sides. In a bowl combine the other ingredients. Pour over browned chicken. Reduce heat, cover and simmer until chicken is cooked through. Serve over pasta.

Pasta:
8 oz cooked spaghetti—Keep warm
4 T butter
Up to¼ C lemon juice
1 ½ t basil
½ t garlic powder
½ t lemon pepper seasoning
¼ C grated parmesan

In saucepan, melt butter with lemon juice, and seasonings. Add warm pasta and toss to coat. Mix in cheese.

These are both from long lost magazines. I know I've changed them somehow but I really can't remember how.
I LOVE the lemon-y flavor so I always use the 1/4 cup lemon juice in the chicken sauce and the pasta. If you're not sure, start with a tablespoon and keep adding juice until it's zingy enough for your taste. Also, to make my life easier I will usually 1-use kitchen shears to cut the chicken into bite sized pieces before cooking or 2-take the breasts out of the sauce when they're done cooking, chop on a cutting board and then return to sauce.

Chicken and Biscuits

Heat oven to 350

¼ C dried onions or
1 tsp onion powder
2 C chopped cooked chicken
1 bag frozen mixed vegetables
cooked and drained
½ tsp poultry seasoning
½ tsp seasoned salt
1 can cream of chicken soup
1 C sour cream
½ C milk
1 C shredded cheddar cheese-divided
1 can refrigerator biscuits

Coat baking dish with cooking spray. Mix onions, chicken, vegetables. In separated bowl combine seasonings, soup, sour cream and milk. Then pour in chicken mix and combine. Pour into greased baking dish. Bake at 350 for 15 minutes. Then sprinkle with ¾ C cheese, top with biscuits and remaining cheese. Bake another 20 minutes or until mixture is bubbly and biscuits are brown.

This recipe came to me in the mail from....somewhere. The original had no veggies or seasonings. I like it better this way. More balanced.

Pork Chops and Apples

Heat oven to 350


6-8 boneless pork chops
1 box stuffing mix
1 can apple pie filling

Cook pork chops until just done on stove top. Also on stove top, prepare stuffing mix according to package directions. In baking dish spread apple pie filling, layer with chops and top with prepared stuffing. Bake uncovered 20-30 minutes until heated through.

This comes from a magazine I received shortly after we were married (nearly 10 years ago). It's a winner. Everyone is always excited when I tell them this is for dinner.