Oven Baked Chicken and Dumplings

Do you have a, hands down, favorite dish of all time?

I do!

I know that I always talk about how much I love Mexican food, but when it comes to something I could eat everyday if I had to it would be chicken and dumplings.

I make the stew version, during the winter, more often than I can count.

It is the #1 requested meal for family night too. My kids love it just about as much as I do!

So family meal night is rolling around, and the kids had already put their order in for my Chicken and Herbed Dumplings. 

Thennnnnn I realize that I have a project that is going to keep me busy until right before dinner time.

It doesn't take a long time to make. But I decided, "Why not try it as a make ahead meal?".

So I made it up to the point of dropping the dumplings and put it covered in my fridge.

When I was ready to make dinner, I pulled it out of the fridge, preheated the oven, made the dumplings, dropped them, and into the oven it went. 

Then my time was spent visiting with my kids.

Oh, and eating good food.

Reallllllllllllllly good food!! 

Oven Baked Chicken and Dumplings                                                       

1 rotisserie chicken, shredded with skin and bones removed
2 large carrots, diced
3 stalk celery (with leaves on), diced
1 medium onion, diced
3 tablespoons unsalted butter
2 tablespoons poultry seasoning
Kosher salt and cracked black pepper
3 tablespoons all-purpose flour
1 cup dry white wine
5 cups chicken stock

For the dumplings
2 cups Heart Smart Bisquick mix
2/3 cup skim milk
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon thyme leaves

Preheat oven to 350 degrees F.

In a large soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and poultry seasoning to the pot and stir well. Cover the pot and continue to cook the veggies over medium heat for 10 minutes, stirring occasionally. Remove lid and add the flour, stir to combine well and cook for about 1 minutes to cook away the raw flour taste. Add the white wine, and stock (If you do not use wine add 6 cups of chicken stock). Bring the soup to a boil and then reduce heat. Simmer soup for 30 minutes, until sauce has thickened and the vegetables are soft. Adjust seasoning if needed and add the shredded chicken. Pour into a greased 9 x 13 pan.

In a medium bowl mix Bisquick, milk, and parsley. Stir until combined and drop by tablespoonfuls into 12 mounds over chicken mixture.

Bake, uncovered, at 350° for 20 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Serves 6 to 8

ENJOY!!