I heart Jessica Simpson

Anyone who knows me knows that I love Jessica Simpson.  In spite of all of the negative crap that is written about her in the press, she has an incredible talent.  Who knew that one of my first successes in the kitchen would come from a recipe by Jessica Simpson.  John scoffed at the idea until he tasted it... It's quick and easy and its yummy!  It says 4 servings but we get 6+ out of it. 

Jessica Simpson debuted this recipe on the Rachael Ray Show: http://www.rachaelrayshow.com/show/view/640/

Jessica Simpson's Chicken and Dumplings

3 rolls of reduced-fat croissant rolls, divided  (I usually get by with 2 rolls)

1 small rotisserie chicken, skin discarded and meat removed from bones

1 can of low-sodium, reduced fat cream of chicken soup

1 can of low-sodium, reduced fat cream of mushroom soup

1 cup of low-sodium chicken broth

salt and ground black pepper

Preheat oven to 400F

Roll out the cans of croissant sheets and separate into diamond shaped sections.  Place a small handful of chicken on each diamond, fold dough over and press ends together to create dumplings.  Cut up any excess dough into strips.  Line a 9x13" baking dish with one layer of dumplings.  Pour can of cream of chicken soup over the dumplings, followed by the can of cream of mushroom soup, and chicken broth.  Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through, and the top is bubbly and brown.  Approx. 30 minutes.  

It reheats really well for lunches for work.  I usually mix in some peas too.  Yum!