My shortcut chicken and dumplings, crunchy peas, creamy mashed potatoes and sour cream biscuits! Enjoy :)

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS

CREAMY MASHED POTATOES

CRUNCHY GREEN PEAS

SOUR CREAM BISCUITS

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS

2 packs chicken tenders or 6 chicken breasts, cut into bite-size pieces

Chicken broth (enough to cover chicken, about 48 ounces)

1 large (family –size) can Cream of Chicken soup

1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)

1 tablespoon chicken granules

1 teaspoon Zatterans (optional)

Place chicken in a large pot and sprinkle with seasonings.  Cover chicken with broth and bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 35 minutes.  Now add soup and seasonings and let simmer for 15 minutes.  Break the dumpling strips into bite-size pieces and add half to the pot, gently stirring frequently for about 10 minutes.  Add the rest of the dumplings and simmer on low for another 30 minutes.   Serve over biscuits or mashed potatoes.

DUMPLINGS:

½ box (24-ounce) frozen dumpling strips (I use Anne’s or Mary B’s)

CREAMY MASHED POTATOES

2 lbs. potatoes, peeled & cubed

Salt & pepper to taste

½-3/4  cup half & half

3 tablespoons cream cheese

½ stick butter

Boil the potatoes for 20 mintues or until they are very soft.  Remove from heat and drain well.  Place the cooked potatoes in a large glass bowl and add the remaining ingredients.  Use a hand mixer and mix for about 2 minutes or until creamy.

CRUNCHY GREEN PEAS

1 bag frozen green peas

2 tablespoons butter

2 tablespoons sugar

Salt and pepper to taste

Place all ingredients in a microwave-safe bowl and heat for 2 minutes.

SOUR CREAM BISCUITS

4 ½ cups bisquick

4-ounces sour cream

1 cup club soda

3 teaspoons baking powder

1 stick butter, melted

Mix the first 4 ingredients well.  On a floured surface roll out the dough and use a small glass or  biscuit cutter to cut out round circles in the dough.  Pour half of the melted butter into a 13x9x2-baking dish and place the biscuit dough on top of the butter.  Brush the tops of each biscuit with butter and bake at 425 for 20 minutes or until browned.  Brush with a little more melted butter when you take them out of the oven.