Recipe of the Week

With the cooler weather, we have been pulling out some old recipes that are very filling for the 10-day freeze we have been experiencing.  Here's one of my favorites.

Chicken & Dumplings Corn Chowder

1 lb chicken
1 roll canned biscuits
1 can corn
2 servings frozen broccoli
1 can whole new potatoes, diced
1 can cream of chicken soup
salt & pepper to taste
chopped onion if desired

Cook chicken (thoroughly) and onion, if desired in medium sized saucepan.  When done, chop into bite sized pieces.  Set aside. 
Place broccoli in microwave-safe dish and cook for 5 minutes.  Chop into small bites.
Add cream of chicken soup, can corn (undrained) & diced potatoes to saucepan.  Bring to boil.
Spray cookie sheet with non-stick spray.  Cut canned biscuits into quarters and place on cookie sheet.  Bake at 450 degrees for 5 minutes (soft dumplings) to 8 minutes (crunchy dumplings).
Add chicken, broccoli & dumplings to saucepan and simmer for 5 minutes.

Garnish with shredded cheese if desired.
Makes approximately 5 servings. 

Enjoy!