Okay – I’ve gotten several ideas for “ballpark night” dinners and am saving them for one Wednesday at a time! This has been a popular idea and I’ve enjoyed the comments and feedback from all of you! I also love that y’all all know about Cavenders after Marty’s recipe last week. I wonder if Kroger and Publix have anymore left on the shelves!?
I pulled Alan Mothner’s submission for this Wednesday for several reasons.
1. Chicken and Dumplings were my FAVORITE food when I was a little girl
2. I love when Dad’s cook and Alan is obviously a cooking DAD!
3. Alan was the Aha! Sponsor last week so I thought I’d give him one more quick shout out!
Alan Mothner’s Crock Pot Chicken & Dumplings
Ingredients:
4 skinless, boneless chicken breasts
2 T butter
1 (10.75 oz.) can cream of celery soup
1 (10.75 oz.) can cream of chicken soup
1 small onion finely chopped
3-4 stalks celery diced
10-20 baby carrots depending on like
handful or so of frozen peas
2 (10 oz.) packages refrigerated biscuit dough, cut into pieces
Put chicken, butter, soups, onion and celery in slow cooker and add enough water to just cover.
Cook on high for 3 hours and add carrots and peas and stir together. Cook on high for 1 more hour.
Add cut biscuits and stir together. Let sit at least 30 minutes on warm for biscuits to cook. It will stay on warm for another few hours with no problem.