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 Plump, melt-in-your-mouth dumplings, tender bites of chicken and a rich flavorful broth make this mouth-watering dish a real favorite! And you’ll love how easy this delicious dinner is to make!
3 celery ribs, chopped
1/2 cup chopped onion
1 tablespoon butter
3 (14-1/2 ounces each) cans chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon black pepper
3 cups cubed cooked chicken breast
1-2/3 cups all purpose baking mix (Bisquick)
2/3 cup milk
1. In a Dutch oven, saute celery and onion in butter for 6 minutes over medium heat, stirring occasionally. Stir in the broth, poultry seasoning, garlic powder and black pepper; bring to a boil. Reduce heat to low; add the chicken and simmer, uncovered.
2. For dumplings: combine the all-purpose baking mix and milk. Drop by tablespoonfuls onto simmering broth; cover and simmer 10 to 15 minutes or until a toothpick inserted into a dumpling comes out clean. Do not lift the cover while simmering. Makes 6 servings.
Emily
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 Creamy comfort in every delicious bite no matter what the weather is like!
2 cups uncooked wide egg noodles
4 (4 ounces each) boneless, skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons cornstarch
1 cup milk
2 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese, divided
1. Cook the egg noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the chicken, celery and onion in the butter until the meat is no longer pink and the vegetables are tender.
2. In a medium bowl, combine the milk, chicken broth, garlic powder, salt and pepper until smooth; add to the meat mixture in skillet. Cook, stirring constantly until slightly thickened; stir in the cooked noodles and 1 cup of the cheese.
3. Pour into an 11×7-inch casserole; top with the remaining 1 cup cheddar cheese. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!
2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese
1. Cook the egg noodles according to the package directions; drain and set aside.
2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.
3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.
4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 I started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!
2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese
1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.
2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.
3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
Tender, moist and delicious, this lightly seasoned baked chicken is perfect for the whole family!
3 tablespoons butter or margarine, melted
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon crushed, dried oregano
6 boneless skinless chicken breast halves
1. Place melted butter in a shallow bowl. In another shallow bowl, combine all the remaining ingredients except the chicken breasts.
2. Dip chicken breasts first in melted butter, then in crumb mixture to coat. Place in a greased 15×10x1-inch baking pan.
3. Bake at 375 degrees F, uncovered, for 40 to 45 minutes or until juices run clear. Makes 6 servings.
Emily
 The perfect addition to your picnic basket or as a wonderful side at dinner!
4 cups peeled cooked diced potatoes
3 hard boiled eggs peeled & chopped
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup sweet pickle relish
2 tablespoons prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
In a large bowl, gently combine all the ingredients until blended; chill before serving. Makes 8 servings.
Emily
 A delicious side filled with old-fashioned good taste! Can also be served as a meatless main dish.
1/4 cup butter or margarine
2 tablespoons finely chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups milk
3 large eggs, slightly beaten
1 cup shredded Cheddar cheese
1 (16 oz) bag frozen whole kernel corn, thawed
1/4 cup chopped fresh parsley
1/3 cup plain dry bread crumbs
1-1/2 tablespoon butter or margarine, melted
1. In a 4-quart Dutch oven over medium heat, melt 1/4 cup butter or margarine; add onion and cook until tender, about 4 minutes.
2. Stir in flour, salt, pepper and garlic powder; blend well. Add milk and cook, stirring constantly, until thickened, about 5 minutes.
3. Gradually add eggs and cheese. Stir in corn and parsley. Pour into an 11×7-inch baking dish sprayed with cooking spray.
4. In a small bowl, combine bread crumbs and 1-1/2 tablespoons melted butter or margarine; sprinkle over corn mixture in baking dish.
5. Bake at 350 degrees F for 50 to 60 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
 A quick to put together, all-in-one meal, your family will gladly come to the table to enjoy!
3 medium potatoes, peeled and cut into small cubes
1 (16 oz) package baby carrots
1 large onion, chopped
3 celery ribs, sliced
1 (12 oz) package frozen fully cooked meatballs
1 (10-3/4 oz) can condensed tomato soup, undiluted
1 (10-1/2 oz) can or jar beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. Arrange the potatoes, carrots, onion, celery and meatballs in a 5 quart slow cooker.
2. In a large bowl, combine all the remaining ingredients; stir to blend well. Pour over the meatball mixture in slow cooker.
3. Cover and cook on Low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.
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