Wednesday, December 4, 2013

Chicken and Dumplings (Dairy or NonDairy)

Adapted from Betty Crocker Sunday Dinner Cookbook

3-4 C. Cream of Chicken Soup (Dairy Free) or 2 cans cream of chicken soup
(if dairy, add 1 can cream of mushroom soup)
1 C. frozen veggies (we prefer peas and carrots and corn)
Heat ingredients to boil. Stir in dumplings.

1 C. Bisquick
1/3 C. Milk/Soymilk

Mix in bowl and drop in soup with spoon.

Boil 10 minutes uncovered, 10 minutes covered.


Creamy Chicken Enchiladas (Dairy Free)

Adapted from Rachael Smith's Recipe

3 C. Cream of Chicken Soup (Dairy Free, recipe on blog)
10 oz. Canned Chicken
1/2 C. Dairy Free Sour Cream by Tofutti
2.25 oz. can Sliced olives
4 oz. can Green Chiles
1-2 c. Bell Peppers (any color, do a variety)
Dairy free cheddar cheese by Daiya (or no cheese)
10 oz can green or red enchilada sauce

Preheat oven to 350 degrees. Make cream of chicken soup. Shred chicken chunks in can and add to soup. Mix in sour cream, green chiles, bell pepper, and 1/2 can olives. Add mix to tortillas and roll, or rip tortillas in quarters and layer in 9x13 pan. Little sauce on bottom, tortilla, sauce, tortilla, sauce, then olives, and enchilada sauce. Can add cheese on top. If you have dairy eaters in the family, put real cheddar cheese on half, and dairy free on the other half.  Bake at 350 for 25-40 min.

This recipe can be used with dairy, just don't use dairy free substitutes.

Cream of Chicken Soup (Dairy Free)

1/2 C. Margarine (or dairy free substitute)
8 T. Flour
1 C. Soy milk
1/2 C. Chicken Broth (if using canned chicken, just pour in juice from the can)
3 C. Water
1/2 t. Pepper
2 T. Chicken Bouillon  Powder (or 2 cubes dissolved in water)
1/2 t. Onion Powder
Sprinkle Garlic and Lawry's seasoning salt

In medium sized pot/pan at med-hi heat, melt butter. Once melted, add 3-4 T. flour and whisk together while adding 1 C. water. Once flour is dissolved, add chicken broth. Continue to add flour and water until you reach the recommended amount. Make sure to stir continuously to dissolve lumps, then occasionally over heat until it reaches desired consistency, usually a thick soup (Feel free to add more water or flour if too thick or thin). Add remaining ingredients, Taste the soup before adding it to anything to make sure it has the flavor you want. You may want to add more (or less next time) spices to get desired flavor. 

I use this recipe mainly as a base for any recipe that calls for cream of chicken soup, such as  creamy chicken enchiladas, fettucine alfredo, and chicken pot pie. This recipe can also be used as a cream of mushroom or creamy beef substitute if you use beef broth and beef bouillon instead. I use the beef for things like stroganoff, and tator tot casserole.