Chicken & Dumplings on a Particularly Domestic Weekend

As a domestic wannabe, I was pretty proud of myself this weekend. OK, so I spent way too many hours online at the Ultimate Blog Party, I did manage to get in some domesticity, however!

I got up early Friday morning and put on some non-frumpy clothes despite the fact that it was a snow day. I even put on shoes and jewelry! Once I was dressed and in Beige Face mode, I donned one of my favorite vintage aprons and got to work. I'm still trying to fight that Turning 40 Soon funk that I've been in, hence the make-up and jewelry on a day off.

Once I was in full domestic mode I picked up around the house and did some light cleaning. I worked on cutting out a pattern for the March Tie One On Challenge. I made Vegan Sloppy Joes for Mark and Chicken & Dumplings for myself! Something I had never tried before and never thought I would be able to do successfully. OH, but I surprised myself 'cause they were yummy!

Saturday...fully dressed, a little more light cleaning, a little more sewing, and more cooking, My meal of choice was pancakes this time! Mmmmm. Nothing better than warm pancakes on a snowy morning. Now I'm going to tell you something embarrassing, but true. Normally I make frozen waffles. This was the first time I've made pancakes. Ever. And they were a mix. And all I had to do was add water. Water. How sad is that? I mean, really.

Now for the Chicken & Dumplings. I know most of ya'll have never eaten my Mamaw's Chicken N' Dumplings, but let me tell you that they are the best on the face of this Earth. Yeah, I know you think your Mamaw's Chicken & Dumplings are better. They're not. These turned out amazingly close to hers!
Easy Chicken and Dumplings

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 45min.-1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Now, remember this is me, so as luck would have it I was missing ingredients and forgot to add stuff to the recipe. For instance:

• Onion....I simply forgot.
  
• I didn't realize it even called for butter until now.
• I used one can cream of chicken soup(all I had).
• I used chicken broth to replace the second can of soup and instead of the water.
  
• Next time I'll add the water because it had a slight "cream of chicken soup" flavor. Don't get me wrong...it was still delectable!

I'm sure lots of things could be played with in this recipe. For instance, swap out a can of cream of chicken for cream of something else...celery, onion, pigeon, whatever. Add your favorite seasonings. I added salt, pepper and poultry seasonings. You could probably add some veggies in there too. However I've always only had chicken and dumplings in my chicken and dumplings, so I'd NEVER add yucky old vegetables to it.

If you try this, I'd love to hear how it turned out. Unless you actually do use Condensed Cream of Pigeon soup. Keep that to yourself, please.