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Herb-Crusted Chicken Dumplings

I bought the ingredients for these a few weeks ago, but it was the meal that kept getting dropped when unplanned things popped up. So I was really excited to finally get to make them a few days ago, mostly because that meant I would also get to eat them, and they are sooooooooo good!

Herb-Crusted Chicken Dumplings

3 cups chopped, cooked chicken (I sauteed 9 frozen chicken tenders, which was exactly perfect)
1 8-oz container onion and chive cream cheese
1/2 cup slivered almonds
1 stalk celery, diced
1/4 cup chopped onion, lightly sauteed
1 tube crescent roll dough (they have them in one continuous sheet now, no perforations!)
1 cup herb-seasoned stuffing (I used Pepperidge Farms)
4 Tablespoons butter, melted

Preheat oven to 375 degrees. In a medium bowl, combine chicken, cream cheese, almonds, celery, and onion. Roll crescent dough out onto a cookie sheet and cut into 6 squares, 3 across and 2 down. Divide chicken mixture among dough squares. It might look like there is no way the dough can handle that much chicken, but it all turns out OK. šŸ™‚ Gently pull the four corners of each dough square up to the middle, covering the chicken; pinch shut, and pinch side seams shut as well. Put the melted butter and the stuffing in 2 shallow bowls. Working with the dumplings one at a time, dip the top in butter, then stuffing. Repeat with the bottom of the dumpling and the four sides. I did the top, then the bottom, then all four sides at the same time and it worked really well. Press coating gently to make sure it is well-stuck. Place coated dumplings back on cookie sheet, put in oven, and bake for 20 minutes. While dumplings are baking, prepare sour cream sauce.

Sour Cream Sauce:
1 small can Cream of Chicken Soup
1 cup sour cream
1/4 cup milk
pinch of pepper, dried parsley, and garlic powder
splash of lemon juice

Combine all ingredients in a small saucepan and heat, covered, on medium-low until hot. Serve hot sauce over baked dumplings.

2 thoughts on “Herb-Crusted Chicken Dumplings

  1. Oh my goodness. These look fabulous!! I have to make them soooon! Thanks for all of your comments! As for getting comments, I’m not quite sure how it started building up (I don’t have time to bake during the week sometimes, so my posts have a tendency to sit for a while.) I try my best to comment on lots of blogs, so I guess that helps?

    I’ve got you on my blogroll, so I hope TONS of people visit your blog. It is so fabulous!! You’ve always got such great recipes!

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