Author: Nicole

This is soooooo good! I can’t even believe how good it is! The flavor is amazing, and the smell is to die for! The key is  your chicken broth. Make sure it’s homemade if you can. Thank you Susie in Texas!!!

Ingredients:

• 1 (3-4 lb) whole chickens
• 1 gallon water
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper
• 2 celery ribs, chopped
• 1 onion, sliced thin or 1/2 medium
• 4 carrot chopped
• 6 chicken bouillon cubes

Bisquick Dumpling Ingredients:

• 2 cups Bisquick baking mix
• 2/3 cup milk

Directions:

1. Place whole chicken and water into large pot or dutch oven.
2. Add poultry seasoning, garlic powder& pepper.
3. Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
4. Bring to boil and reduce heat to medium.
5. Cook chicken for about 1 hour or until tender.
6. When done, carefully remove chicken from pot; set aside to cool.
7. Remove from heat and cover pan.
8. Remove skin and debone cooled chicken, then return the chicken back to the pot
9. Reseason broth if needed
10. In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
11. Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
12. Cook about 10 minutes with the lid off
13. Then cook another 10 minutes with the lid on
14. Last enjoy!!!
15. This recipe will serve a family of 4 two main course meals. Leftovers can be frozen.

• 1 cup plain breadcrumbs (here’s how to make them homemade)
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

1. Combine all ingredients in a small bowl, tossing to blend thoroughly.
2. Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

This is such a great recipe. It makes a great side dish, and it goes great with breakfast. It’s easy and the flavor is incredible. The key is to make sure the potatoes get crispy to bring out the flavor.

Ingredients

• 6 large regular potatoes
• 1 medium onion (the onion makes this recipe)
• 3 garlic cloves
• 1/4 teaspoon paprika
• salt
• pepper
• 2-4tbs cooking oil

Ingredients:

• 3 tbs of bacon bits (pre-cooked do not use immitation, or bacos)
• 2 boneless chicken breasts (pre-cooked or 1 small can of chicken)
• 3 tablespoons butter 
• 1 small onion, diced 
• 1/2 bell pepper, diced 
• 2 garlic cloves, minced 
• 1 jalapeno pepper, chopped (I use a mild jalapeno)
• 3 tablespoons flour 
• 1 cup chicken broth 
• 1/2 cup milk 
• 8 ounces of shredded jalapeno monterey jack pepper cheese 
• 1/4 cup sour cream 
• 16 ounces penne pasta

Directions:

1. Over medium heat sauté in butter, bacon bits, bell pepper, onion, jalapeno pepper, and garlic until just tender.
2. Stir in the flour and cook for 1 minute. 
3. Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly. 
4. Stir in cheese and sour cream; then add the cooked chicken.
5. If the sauce is too thick, add the remaining 1/4 cup chicken broth
6. Cook penne pasta according to package directions, drain well, then add to sauce.

Ingredients:

• 1 3/4 cups of chicken broth
• 1 tsp italian seasoning crushed
• 3/4 cup of uncooked long-grain white rice
• 1 cup of chopped spinach
• 1/2 cup grated parmesan cheese

Directions

1. Heat broth and italian seasonings in 2-qt saucepan over a medium-high heat to boil
2. Stir rice and spinach in saucepan. Reduce heat to low. Cover and cook 20 mins, or until rice is tender. Stir in cheese. Serve with additional cheese.