This is a classic semi-homemade meal. DH loves it, and it is the easiest thing to make.
2 boneless skinless chicken breasts
1 – 2 cans of cream of chicken soup (condensed)
1 can refrigerated biscuits
Salt and pepper
Any other seasoning you may want (thyme leaves or paprika)
Milk or cream broth or EVOO
Optional: carrots or celery or onions
There are two options for cooking the chicken:
Option 1 : Preheat oven to 375. In small dish, lay the two chicken breasts. Cover in either milk or chicken broth. Season well with salt and pepper. (If you are using vegetables, place them in the pan around the chicken). Cover loosely with aluminum foil and bake chicken for 45 minutes to 1 hour or until cooked.
Option 2: Preheat EVOO in skillet. Season the chicken well with salt and pepper. Cook the chicken in the skillet covered for 10 to 15 minutes on medium heat, until the chicken is done. Be sure to flip the chicken every 2 minutes to avoid toughening of the chicken.
To make the dumplings: In a pot, pour the cream of chicken soup and 1 can of water. (You may need more water, depending on how much you are making). (Also, you can use the cooked chicken broth instead of water). Season the soup with salt and pepper or any other seasonings you want to use. Bring to a boil. As it boils, tear off small pieces of the biscuits and drop into the boiling soup. Boil for about 8 – 10 minutes, until “dumplings” are cooked. Add the chicken (and vegetables).