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These aren't Northern dumplings, which are dropped into the soup, and they ain't quite Southern dumplings either – which are rolled out and cut into strips. By not dropping and not rolling out my dumpling dough, I've created non-partisan chicken and dumplings! This recipe serves 6-8.

2 cups shredded chicken (more or less - depending on your preference)
1 can cream of chicken soup
2 cans of condensed chicken broth
2 tsp minced onion flakes
1 tsp garlic powder
1/2 tsp poultry seasoning
Chicken boullion
Water
2 cups Bisquick
2/3 cup milk

To the broth, add chicken, onion flakes, garlic powder, poultry seasoning, cream of chicken soup, chicken broth, 1 cube boullion, plus 2 cans of water. Taste and re-season broth with *salt and pepper; you want the broth to taste rich. *WATCH OUT for how much salt you put in because the boullion is very salty. Turn the heat up and bring chicken broth to a rolling simmer.

While your broth heats up, mix together Bisquick and half of the milk in a smallish bowl (this sure does use a lot of dishes, eh?). Stir Bisquick mixture and add milk until a soft dough is formed. Take a spoonful of dough and roll it into a 1 to 1.5-inch ball shape or roll it into a flat sheet and cut 1x1" squares with a pizza cutter. As soon as the broth is at a low soft boil drop in about 5-6 dough pieces and put on the lid. (If the liquid is at a big fat rolling boil it'll break up the dumplings.) Simmer for 5 minutes – WITHOUT OPENING THE LID – and then use a slotted spoon to turn them over. Put the lid back on and cook the dumplings another 5 minutes (without opening the lid). They will resemble little fluffy clouds floating in a slurry of sunshine.

Next, remove them to a plate while you cook the remaining dumplings as described above.

When all your dumplings are cooked, reduce heat to low and add the dumplings back to the broth. Cover, set the table, holler for the kids to come and wash their hands, take the cornbread out of the oven, and then serve.

1-16 oz. package of wide egg noodles
1 1/2 cups shredded chicken
1-26 oz. can of cream of chicken soup
1/4 cup of butter
2 cups of milk
1 teaspoon of salt

Cook egg noodles according to package directions. Remove from heat and drain. Return noodles to pot, and add other ingredients and stir until well mixed.

4 cups shredded chicken
1 medium onion, chopped, or 2 tbsp minced onion flakes
2 tbsp. bacon grease
12 oz. cream cheese, softened
3 cloves garlic, chopped and crushed, or 1 tbsp garlic powder
1 10-count pkg. burrito size flour tortillas
2 bottles Taco Bell sauce
3-4 cups of cheese (we like a lot of cheese!)

Preheat oven to 350F. Spray a 9x13” pan with nonstick cooking spray. Place chicken into large mixing bowl.

In a skillet over medium heat, saute onions in bacon grease until onions are caramelized. Add fresh garlic and saute for 2 minutes. (If using onion flakes and garlic powder, skip this step.) Deglaze pan with 1/4 cup water, and then add to shredded chicken. Mix in 3/4 bottle Taco Bell sauce and cream cheese. When mixed, stir in 1 cup shredded cheese.

Next try to evenly divide chicken mixture into each tortilla, roll them up, making sure you spread the beans to the ends. Lay each enchilada vertically across the 13 inches of the pan so that they are all in a row. Yes they will fit! You just have to squish them in there.

Pour half bottle of Taco Bell sauce over top of rolled enchiladas and spread over all the exposed tortillas. This keeps them moist and flavorful (not crispy). Top with cheese and cook about 15-20 minutes or until cheese is bubbly and yummy. Remove from over, cool about 10 minutes and dig in.

This is easy and a good way to sneak broccoli into your diet.

1 (6-ounce) box chicken stuffing mix.
1 can cream of chicken and broccoli soup
1 cup sour cream
1 1/2 cups cooked broccoli florets
3-4 cooked chicken breasts, de-boned, skinned, and shredded
1 cup shredded mozzarella cheese

Preheat oven to 350F. Prepare stuffing according to package directions; set aside.

In 2 quart greased casserole dish, combine soup, sour cream, broccoli and chicken. Top with prepared stuffing, and cover and bake for 30 minutes (or until hot). Remove cover, sprinkle cheese over stuffing and bake until cheese is melted.

4 cups shredded chicken
1 can chicken broth
1/8 teaspoon garlic powder or 1 clove garlic, minced
2 cups broccoli florets
1/4 cup flour
1/2 cup milk
1 tablespoon Dijon mustard
4 cups cooked, hot egg noodles

Add chicken, broth, garlic, and broccoli into skillet, and heat to boiling.

Mix flour, milk, and mustard in separate bowl until smooth. Gradually add to broth mixture. Cook until it boils and thickens, stirring occasionally. Serve with noodles.

1 can cream of mushroom soup
1 can evaporated milk
1 small onion, chopped
1 (4-ounce) can of sliced mushrooms, drained
2 cups cooked and shredded chicken
Salt and pepper to taste
12 crepes

Combine soup, evaporated milk, onions, and mushrooms in saucepan. Cover and simmer for 6-7 minutes (until heated through). Season. Stir in chicken, and then spoon into crepes and roll up; serve.

4 cups shredded chicken breasts
8 ounces cream cheese, softened
2 tablespoons butter or margarine
Lemon pepper seasoning
2 cans croissant dough

Lay out croissant dough individually on cookie sheet sprayed with non-stick cooking spray. Combine together chicken, cream cheese, butter, and lemon pepper. Spoon about two tablespoons of the chicken mixture on each croissant and roll up as per directions on can. Put into oven for amount of time specified on croissant can.

3 cups chicken shredded chicken
1 can cream of chicken soup
1 (8-ounce) container sour cream
1 small can chopped green chilies
1 can spicy tomatoes (I use Ro-tel Tomatoes), chopped
Shredded cheddar cheese or Jack cheese
Flour tortillas, torn up

Mix together chicken, soup, sour cream, and chilies. Cover bottom of baking dish with some of the torn tortillas. Spread some of the chicken mixture over the tortillas and sprinkle with cheese. Keep repeating layers until it is all used up. Sprinkle with more cheese on top and pour spicy tomatoes over cheese. Bake at 350º for 30 minutes or until cheese is melted and hot throughout.

This is a quick, easy, and yummy recipe, but it does cause bodacious heartburn.

1 teaspoon dried minced onion
2 tablespoons margarine
2 tablespoons flour
1 can cream of chicken soup
1 can chicken noodle soup
3 1/2 cups shredded chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1 (8- to 10-ounce) can refrigerated biscuits

Sauté onion in butter; blend in flour and stir until frothy. Stir in soups; heat until thickened.

Add chicken and seasonings; heat thoroughly. Pour into a greased shallow 3-quart casserole dish. Arrange biscuits on top, and bake at 400? for 10 to 12 minutes or until biscuits are golden brown.

3 1/2 cups shredded chicken (or more!)
1 can chicken broth
1 can cream of chicken soup
1 12 oz. package spaghetti, cooked as directed
1 ¼ cups chicken broth (if you don’t have enough, add water)
1 can spicy tomatoes (I use Ro-tel Tomatoes)
1 pound processed cheese (I use Velveeta brand), cubed

Preheat oven to 350F. Mix soup, broth and tomatoes in bowl. Spray 9x13” pan with nonstick cooking spray and layer as follows: spaghetti, chicken, soup mix, then cheese. Bake until heated through and cheese melts – about 30-45 minutes.

Remove from oven and stir. Eat!

I got this recipe off of a prepared stuffing box; it is good! The yield is 4 servings.

1 (6-ounce) package Prepared Stuffing Mix for Chicken
2 cups shredded chicken
1 1/2 cups hot water
1/4 cup margarine, cut up
1 can cream of mushroom soup
1/3 cup sour cream OR milk

Preheat oven to 375F. Stir stuffing crumbs, contents of vegetable/seasoning packet, 1 1/2 cups hot water and cut up margarine, just until moistened; set aside.

Place chicken in 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake for 35 minutes or until chicken is cooked through.

I love this! We call this "Chicken Spaghetti". This is also a great recipe to substitute turkey for the chicken (like right after Thanksgiving?).

Preheat oven to 375F. Cook mushrooms in butter in medium skillet for 1 minute over low heat. Add salt, pepper, chicken, soup, and sour cream; mix well. Cook spaghetti according to package directions; drain. Mix spaghetti and chicken mixture and put into a 9x13-inch baking dish. Sprinkle with cheese and bake for about 25 minutes or until heated through.