With most foods I try, I’m indifferent about whether I’d make them again. I can probably count on both hands how many recipes I’ve made more than once. Last night, however, I made a recipe I will undoubtedly make again. I was actually tempted to send the photo to the family and tell them to try it ASAP and/or that I found our post-holiday meal using leftover turkey.
Although I love chicken and dumplings, I tend to have an on-again, off-again relationship with soups. Thankfully I spotted this chicken dumpling casserole. Perfect solution.
I should mention I doubled the dumpling portion of the recipe, in part since I put a little too much seasoning in it and I was nervous it would be too much. It turned out to be in my favor since it fully covered the chicken layer (plus I love dumplings). The other addition is that I added in corn as a way to incorporate vegetables. A little different but worth it.
Forty minutes later, I had this comforting goodness. Legit food love right here.
This is such a great substitute for chicken and dumpling soup. I’ve already vowed to learn this recipe by heart and whip it up all fall and winter.
The day before I also attempted a new recipe: sweet potato sloppy joes. It was certainly a different take, and surprisingly delicious. As always, I used ground turkey instead of ground beef. I added in quite a bit of seasonings to the sloppy joe mix and saved the leftovers for pasta later in the week since I’m not a huge fan of leftover sweet potatoes.
That’s all I’ll say on the sloppy joe recipe since I’m still hung up on the chicken dumpling casserole. Seriously, try it.