SHORT-CUT CHICKEN & DUMPLINGS
CREAMY MASHED POTATOES
CRUNCHY PEAS
DELICIOUS CHOCOLATE CAKE
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)
2 cans 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 45 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-ounces) frozen dumpling strips. I use Anne’s
or Mary B’s
FABULOUS MASHED POTATOES
4 baking potatoes, peeled and cubed
3-ounces cream cheese, softened
¼ cup whipping cream or whole milk (add a little more if
needed)
½ to 1 stick butter (depending on how buttery you like your
potatoes)
1 ½ teaspoon salt & pepper
Boil potatoes for 20 minutes or until very soft. Drain and add remaining ingredients and beat
on medium-high speed until mixed. Taste
before serving to see if you need to add more salt and pepper.
CRUNCHY PEAS
1 (16-ounce) bag frozen peas
2 tablespoons sugar
2 tablespoons butter
Place all ingredients in a microwavable bowl and microwave
according to directions.
DELICIOUS CHOCOLATE CAKE
1 box Devil’s food cake mix
1 (3 ounce) package instant chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 t. almond extract
2 cups semisweet chocolate chips
Preheat oven to 350. Grease a 10-inch Bundt
Pan. In a large bowl, mix first 5 ingredients together for about 2-3
minutes. Then fold in the almond extract and chocolate chips with a
spatula. Pour into pan and bake for 55 minutes. Let it
cool about 20 minutes and turn out on rack to cool completely.
