Friday, September 30, 2011

Chicken 'N Dumplings





To Poach Chicken Breasts:


You'll need boneless, skinless chicken breasts, seasonings of choice.


Place chicken breasts in baking pan in single layer.  Sprinkle liberally with seasonings.  Cover pan tightly with aluminum foil (covered casserole dish may also be used) Put in 350 degree oven, they will poach in their own juices.  Test for doneness.  


Once done, using two forks shred the chicken and set aside.


Remaining ingredients:


2 cans Pillsbury Crescent Rolls
3 cans Cream of Chicken Soup
2 cups chicken broth


Pre-heat oven to 400 degrees.  Using a whisk mix the soup and broth, set aside.  Spray a 9 x 13 glass baking dish with non stick cooking spray.  Separate the crescent rolls into triangles and place a small amount of shredded chicken in the middle of each triangle.  Fold the triangle's up over the chicken to create a little "pillow" making sure all the chicken is encased in pastry.  Place chicken filled crescent rolls into the baking dish, folded sides down.  Pour soup and broth mixture over the top.  Bake for 30 minutes.  Serve with rice or potatoes.