I feel I must admit this: I used to be a Jessica Simpson fan. There, I feel better now. When she first came out I ate up every song she put out. I Wanna Love You Forever? Screeched along at the top of my lungs. Where You Are? Voted for the video on TRL.... a lot.
But I outgrew my Jessica Simpson phase. You can only laugh along with stupid questions for so long, attempt to sing along to high, warbly notes so many times. So I was a little hesitant when I saw that this chicken and dumpling recipe was from her. Seriously? Ms. Is This Chicken or Fish was cooking on Ms. I Do So Many Shows I Have No Voice's show? Alrighty.
But yet it kept getting rave reviews and it did sound good, so I decided to give it a try.
And I'm so glad I did! This recipe is quick, super easy, and pretty economical. And the leftovers are incredible. I highly recommend this recipe to anyone after a tasty, comforting recipe for a cold night. I promise, it's good!
Jessica Simpson's Chicken and Dumplings
From: The Rachael Ray Show
3 Containers Crescent Rolls
1 Small Rotisserie Chicken, skin off and off the bone
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Cup Chicken Broth
Preheat oven to 400 degrees.
Roll out and separate the cans of rolls. Put a small amount of chicken in a crescent, roll up, press end into roll and place seam side down in 9 x 13 pan. Repeat until all chicken is used.
Cut up rest of rolls into strips and set aside.
Mix the 2 cans of soup and broth, pour evenly over the chicken and crescents.
Place strips over the mixture to make a crust.
Cook until top is brown and mixture is bubbly and tender, around 30 minutes.