But, it does mean I don't want to spend hours on dinner if I can help it, so last night I made one of our very favorite fast and easy meals. It might actually be my very very favorite. Lily especially can be very picky, and this is one where she will always ask for seconds. And bonus - you get to get some veggies in them!
Okay, a couple of disclaimers: I am not a food blogger, so I don't have amazing presentation pictures here. It's hard to stage things when you're trying not to eat your subject first. Second of all, this is the FAST MAMA version. Yes, this can absolutely be made healthier. You can use fresh chicken and fresh veggies and homemade cream of whatever soup mix and skim milk etc. etc. And it's very good that way. But it's amazing this way too, and it's not only quick, but cheap. So if you are looking for a way to get something yummy, hot, and comforting in their bellies between homework and bedtime, this is the ticket.
This recipe was adapted from a recipe my friend Rebecca gave me seven years ago, and it has never not been a hit. I added the veggies and adjusted the soup/milk ratio some to stretch it out and it is so very, very good! This amount feeds my family of five with just enough left over to send Nick lunch to work the next day (if we show great restraint and don't make poor decisions about how much is actually a reasonable amount to eat for one meal. This is not a single serve portion, even if you believe you can).
Start out with the following:
26 Ounce Can of Cream of Chicken Soup
29 Ounce Can of Veg-All/Mixed Vegetables
2 Cups Bisquick/Baking Mix
3 2/3 Cups of milk, divided
2 10 ounce Cans of Chicken/2-3 cooked chicken breasts, cut into chunks
Your milk will need to be divided into 3 cups and 2/3 cup
Add 3 cups milk, vegetables, soup, and chicken to large pot on high. My chicken was a tomato herb flavor, just because it's what I had on hand, but plain chicken is just fine.
While this heats, mix Bisquick and remaining 2/3 cup milk.
Form into small dumplins about the size of a heaping tablespoon and add to soup mixture.
Bring to a boil, then set heat on low. Simmer for 10 minutes, then cover and simmer for 10 minutes more. Stir occasionally. Before removing from heat check to make sure your dumplins are not gooey. If they are undercooked, leave it on the heat for another 5-10 minutes, stirring frequently.
And you're done! I love this with black pepper, which is weird, because I don't like black pepper on really anything, but it's SO good on this dish. Nick's papaw passed away a few years ago, and he put copious amounts of black pepper on everything he ate, so this dish always makes me think about him.
This stuff is so yummy! I'm super jealous that Nick got to take the rest of it for lunch today. Let me know if you try it!