But anyway. This recipe is super easy. The first time I made it, I didn't think so. I was confused by the timing or something. But when I made it last week I thought, how can anyone possibly be confused by a dish this simple? That gives you an idea of how far I've come in the kitchen! So, without further ado, here's the how-to:
Ingredients:
4 boneless chicken breasts (I used those pre-pounded thin ones, which feel like less of a lead weight in your stomach and -- bonus! -- make for quicker cooking)
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
Salt and pepper to taste (Whatever that means. I just used two shakes of Jane's Crazy Salt.)
1 1/4 cup shredded cheddar
For the dumplings:
2 cups Bisquick
2/3 cups milk
Directions:
Heat oven to 425 degrees. Bake chicken breasts for 35 minutes (I changed it to 25 on account of the less substantial chicken). Meanwhile, combine the chicken soup, sour cream, milk, salt, and pepper. Pour over chicken once the 35 or 25 minutes are up. Sprinkle with cheese. Put back in the oven. Mix the Bisquick with the 2/3 cup of milk until soft dough forms (this part always reminds me of a science experiment. Well, a science experiment that smells like a bakery). Once the chicken is bubbling, drop the dough on top by spoonfuls. Continue to bake for ten minutes. Then cover and bake for ten more minutes.
It turned out really well. The sour cream gives the sauce a subtle tanginess, and you can never go wrong with gooey cheddar. The bf and I ate it with a crisp green salad, which was a nice light complement that also added some color. I probably should've taken a picture of it, too. Oh well. Next time.
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