SO LATELY I'VE BEEN REALLY SICK OF WHAT I'VE BEEN EATING LATELY, I'M IN DIRE NEED OF NEW RECIPES! I HAVEN'T FIGURED OUT HOW TO DO A RECIPE BLOG, BUT SOMETIME SOON I'LL GET IT DONE. I FOUND THIS RECIPE ON THE BAG OF BISCUITS I BOUGHT, WELL BRANDON BOUGHT. I USUALLY MAKE MY OWN, BUT I'VE BEEN LAZY LATELY, SO HE BOUGHT SOME, SHAME ON ME. ANYWAY, THIS RECIPE WAS SOOOO EASY, AND SUPER FAST. I WAS DEFINATLY IMPRESSED. IT WAS PRITTY GOOD TASTIN TOO. SO FOR ALL YOU QUICK COOKERS, OR A NIGHT WHEN YOU GOTTA GET SOMETHIN ON FAST, TRY THIS!
QUICK CHICKEN AND DUMPLINGS
2 CANS PROGRESSO RICH AND HEARTY CHICKEN POT PIE SOUP
1 CAN PILLSBURRY REFRIGERATED BUTTERMILK BISCUITS
CHOPPED PARSLE, IF DESIRED
1. IN 10-INCH SKILLET, HEAT SOUP OVER MEDIUM HEAT, STIRRING OCCASIONALY, UNTIL BUBBLY.
2. SEPERATED DOUGH INTO 10 BISCUITS; CUT EACH INTO QUARTERS. PLACE BISCUIT QUARTERS ON TOP OF HOT SOUP. SIMMER UNCOVERED 10 MINUTES.
3. COVER; SIMMER AN ADDITIONAL 8 TO 10 MINUTES OR UNTIL BISCUITS ARE NO LONGER DOUGHY.
SPRINKLE WITH PARSLEY
I MADE THE MISTAKE OF OVERCOOKING MINE, THE BISCUITS DON'T GET BROWN, AND THEY ARE REALLY SOFT WHEN YOU POKE THEM WITH A FORK, SO TASTE ONE TO TELL IF THEY ARE DONE, OTHERWISE THE SOUP STICKS TO THE BOTTOM OF THE PAN AND BURNS. IT WAS STILL YUMMY THOUGH!