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Jessica Simpson's Chicken and DumplingsCompiled by Vicki McClure Davidson
Pop-singer-turned-country-singer/sometimes actress Jessica Simpson has made a living on her unremarkable, but sweet singing voice and her portrayal of a dumb, sexy blonde.
Whether or not the comely Jessica is as vapid as she often comes across, she was recently on Rachael Ray's daytime TV cooking show. There, Jessica demonstrated her recipe for chicken and dumplings, which uses nothing but prepared items (including a pre-cooked rotisserie chicken). We've included the recipe here because, despite her shortcomings, we like Jessica, and because this recipe looked fast and easy for a busy parent to whip up fast for a hungry troop of kids.
It could very likely be made more cheaply (like, by merely cooking the whole chicken yourself or not buying those pricey Pillsbury croissant rolls and making a pastry dough from scratch).
This recipe bears no resemblance to the other celebrity recipe we have here at the Frugal Café for chicken and dumplings from Tim McGraw (just for his dumplings, he uses seven ingredients, none of which are store-bought croissant dough). Also, Rachael reportedly didn't taste Jessica's finished dish. Hmm... interesting.
However, it still seems like a quick, hearty casserole-like main dish, low in sodium, that may or may not taste like bona fide chicken and dumplings.
You be the judge.
Jessica Simpson's Chicken and Dumplings
- 3 rolls of reduced-fat croissant rolls, divided (recommended brand, Pillsbury)
- 1 small rotisserie chicken, skin discarded and meat removed from bones
- 1 can of low-sodium, reduced-fat cream of chicken soup
- 1 can of low-sodium, reduced-fat cream of mushroom soup
- 1 cup low-sodium chicken broth
- Salt and ground black pepper
Preheat oven to 400 deg. F.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
Line a 9x13 baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup and chicken broth.
Place the strips in a crisscross pattern on the top of the dumplings and soup mixture. Season dish with salt and ground black pepper. Bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
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Source: Rachael Ray Show, aired September 15, 2008 (www.rachaelrayshow.com/food/recipes/jessica-simpsons-chicken-dumplings/).