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21 July 2014

Cheesy Chicken & Dumplings

Major blogger fail. Can I even call myself a blogger when I stop posting for 5 months! CRAY! Okay, I shall-define myself as a spontaneous poster. hahahaha :) Well, what has been up with me in these past few months. A LOT. First of all ::drum roll::.....


Completely worth the drum roll and obnoxious bold-capital letters, right? Super awesome BUT the most tragic part? Because I am studying to be a clinical psychologist, I cannot call myself a doctor until after internship (hence the "pending completion of internship" on the cookie.). The coolest part of defending is being welcomed back (if you don't fail...and let me tell you, while you wait for your committee to deliberate -- time is crawling and every moment seems more painful than the last second), is to be welcomed back as "Dr. ---." Making all those agonizing moments of running participants, data collection, data analysis and writing (100s of pages of writing), so worth it. Well, for me it was just welcome back, hahahaha.

I am really excited about completing another chapter in my life and am looking forward to a whole new one (and terrified). Not only have the last few months been filled with dissertating (totally a word), but really (okay, I am going to sound like a hippie but a little part of me is) -- re-finding who I am, centering myself and relaxing. I really needed these past few months to withdraw and do some "me time." And it has been great for me and my happy. But I promise I did not stop baking and cooking. After all the hubby needed to be fed ;)

Here is a simple and amazingly delicious recipe for cheesy (and I mean cheesy) chicken and dumplings. Its a great way to sneak in the veggies without tasting them. Because I HATE peas. I mean like can't stand them, how did they even genetically evolve -- kinda hate. But you can't taste them and you feel good that you got your serving of veggies on. If you don't like this recipe, I am not sure we can be friends ;) 

Adapted from Pillsbury


Preheat Oven to 325F Degrees

1 box of Hamburger Helper -- Cheddar cheese melt
1 2/3 c. hot water 
1 2/3 c. milk 
2 tbsp. butter
2 c. green giant frozen mixed vegetable bag 
1-1.5 c. of mini elbow pasta*
2 c. of cubed chicken (cooked)*
1 (~7.5 oz.) can of Pillsbury refrigerated buttermilk biscuits 
Paprika (optional)

Notes: You can use the pasta that came in the Hamburger Helper box. However, I feel that is not enough, and would definitely not be enough to feed the hubby. For chicken, I love using Tysons grilled chicken strips.


In a large skillet or wok over medium heat, combine contents of sauce packet (from Hamburger Helper Box), hot water, milk, butter and vegetables. Heat mixture until boiling. Stir in pasta and chicken. Return to boiling. Once boiling, reduce heat to simmer and stir occasionally. Cook until pasta is tender. If the pasta is not tender , but the liquid is low, add 1/3 c. of water and 1/3 c. of milk until tender. 

While the pasta is cooking, cut biscuits into fourths. Once pasta is cooked, place biscuits over hot pasta and place entire skillet in oven. Bake 10-12 minutes until biscuits are cooked through and golden brown. Remove from oven and allow to cool slightly. Garnish with paprika (or maybe some extra shredded cheese, if you're a cheese freak like me).


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