Chicken & Dumplings

Ingredients:

• 1 roasted (rotisserie) chicken, deboned and shredded
• 1 T vegetable oil
• 1 T butter
• 1½ cups chopped carrots
• 1½ cups chopped celery
• 1 cup chopped onion
• 4 cups water
• 1 32-oz carton chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 12-oz jar turkey gravy
• ¼ cup frozen peas
• 1 12-oz tube refrigerated buttermilk biscuits

To Freeze:
Mix all the ingredients, except the biscuits, in a large bowl. Pour into a 1-gallon labeled freezer bag & freeze. Store biscuits in the fridge.

To Serve:
Place all of the ingredients, except the biscuits, into a large sauce or stew pan, with a lid.

Warm over medium heat until hot and bubbling.

While the chicken mixture is heating, unroll the biscuits and cut each biscuit into four pieces.

Push the biscuit pieces into the hot bubbling liquid with a wooden spoon, a few at a time, until they are all in.

Cover and simmer for 10 minutes.

Serves 6 - 10

Crock Pot Taco Soup

Ingredients:

• 1 (16oz) can black beans
• 1 (16oz) can kidney beans
• 1/2 bag of frozen whole kernel corn
• 1 (11oz) can Rotel
• 1 (28oz) can diced tomatoes
• 1 (4oz) can green chilies
• 1 packet taco seasoning mix
• 1 packet Hidden Valley Spicy Ranch dip mix
• 1lb ground beef

Cook meat & drain.
Add all ingredients to your crock pot withOUT draining any of the juice from any of the cans.
Cook on high for 2hrs OR low for 4 hrs.

Garnish with sour cream, shredded cheese, chopped green onions, and/or tortilla chips.

VARIATIONS :

• Use shredded cooked chicken instead of ground beef.
• Substitute cans of beans of your choice - pinto, black, kidney, or white beans.
• Use regular Hidden Valley Ranch dressing mix instead of the spicy.
• Use an 11oz can of niblet corn instead of the frozen corn.

This soup also freezes wonderfully, so divide up the leftovers into serving size containers for use later! Don't forget to label and date it!