My Little Dumpling

We've been having some fall like days here in Indiana. We've also been having warm summer like days too. Yep, that's Indiana. They say if you don't like the weather, wait about 5 minutes, it will change. I like making my menu plans a week, or even two, in advance. It gives me a sense of accomplishment. It gives me a plan and organization, which for those who know me best will tell you, are things I excel at. The only problem w/ deciding what to eat so far in advance? The weather on the day I'm planning sometimes dictates my choices, and then Mother Nature laughs at me, if you will, mocks me, and changes it just to spite me. This was the case the night I was trying the Chicken and Dumplings recipe I found at Carolina Heartstrings- another blog I love to  follow; and I adore their motto "Two Friends...Two Lives...Two States...One Connection". Isn't that too cute?? They posted this back in August, and I knew I had to make it for Adam and Alex. The day I planned it...Rain...55. The day I made it....Sunny...78. Yep, she got me again. But that's okay.  See, here's the secret...I've never been the biggest dumpling fan. (Unless it's holding an apple or peach) But my "little dumpling" (Both of them actually) is! Each of them love getting the Chicken and Dumplings at Cracker Barrel rather it be as a side, or main course. The ironic part? The night before I was making these, we were actually there for supper and Alex had them w/ his macaroni and cheese meal. When I explained we were having them the next night his response was "Who cares. I love dumplings." See, I told you. Well, this dish made both of my boys very happy, and it even changed my mind too! These were so light, and just the right texture.....not "doughy" at all! This will definitely be something I make again when it is chilly and fall like for all of us to enjoy!

Chicken and Dumplings from Carolina Heart Strings (link to original recipe above)

1 package boneless chicken tenders
3 medium carrots, diced
3 ribs celery w/ leafy tops, diced
1/4 tsp poultry seasoning
32 oz. chicken broth
1 can reduced sodium cream of chicken soup (unprepared)
Salt and pepper to taste
1 can refrigerated biscuits- 8 count
Olive Oil

To prepare the chicken, spread on a baking sheet. Drizzle w/ olive oil and season w/ salt and pepper. Rub to coat well. Roast in preheated oven at 350 for 45 minutes or until cooked through. Remove and let cool. Once cool, shred or dice into bite sized pieces and set aside.

Combine chicken, broth, soup and poultry seasoning in a large dutch oven. Bring to a boil over medium high heat. Cover and reduce to simmer. Cook 10 minutes.

While cooking, take biscuits apart and place on a floured cutting board. With a floured rolling pin, roll each biscuit out to about 1/8" thickness. Cut each into strips. Mine made about 4-5 strips each.

Remove lid from chicken mixture and increase heat to medium and add celery and carrots. Once it's boiling again, add dumplings, one at a time, stirring between each to prevent sticking. Cover and reduce heat. Cook 20 minutes stirring occasionally. Season w/ salt and pepper if desired.

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