I prepared this dish at our TJ-LSC April Fools Gathering and have been prompted to post the recipe here on the Cookbook tab:
1 can of cream of chicken soup
1 12.5 oz can of cooked chicken
1 package of potato gnocchi
1/4 cup each of finely diced carrot, celery, and onion (a Mirepoix) - this can be prepared at home and placed in a zip-loc bag for travel
1 cup of milk (or retain the broth from the canned chicken - explained below *)
1/2 tsp of Thyme, 1/2 tsp of Parsley, 1/4 tsp of black pepper, and 1 bay leaf for seasonings - pre-measure these and place in a small container or snack-size zip-loc bag
2 tsps of cooking oil or butter
Sautee the Mirepoix in the oil or butter in a stew pot over medium heat until soft
Remove from heat then add the soup, drained canned chicken, and gnocchi to the pot
Rinse the soup can with the cup of milk to get all of the soup out of the can and add to the pot - the additional liquid is needed to help rehydrate the gnocchi OR * add water to the reserved broth to make an amount of 1 cup of liquid if you're lactose intolerant or don't wish to use milk (I think the milk gives the sauce a richness that compares very well to traditional chicken and dumplings)
Add the Thyme, Parsley, black pepper, and bay leaf and stir ingredients together
Simmer over low heat, stirring often (gently) to prevent sticking/scorching, for about 20 minutes or until you see some bubbling of the sauce
Remove bay leaf before serving
1 can of cream of chicken soup
1 12.5 oz can of cooked chicken
1 package of potato gnocchi
1/4 cup each of finely diced carrot, celery, and onion (a Mirepoix) - this can be prepared at home and placed in a zip-loc bag for travel
1 cup of milk (or retain the broth from the canned chicken - explained below *)
1/2 tsp of Thyme, 1/2 tsp of Parsley, 1/4 tsp of black pepper, and 1 bay leaf for seasonings - pre-measure these and place in a small container or snack-size zip-loc bag
2 tsps of cooking oil or butter
Sautee the Mirepoix in the oil or butter in a stew pot over medium heat until soft
Remove from heat then add the soup, drained canned chicken, and gnocchi to the pot
Rinse the soup can with the cup of milk to get all of the soup out of the can and add to the pot - the additional liquid is needed to help rehydrate the gnocchi OR * add water to the reserved broth to make an amount of 1 cup of liquid if you're lactose intolerant or don't wish to use milk (I think the milk gives the sauce a richness that compares very well to traditional chicken and dumplings)
Add the Thyme, Parsley, black pepper, and bay leaf and stir ingredients together
Simmer over low heat, stirring often (gently) to prevent sticking/scorching, for about 20 minutes or until you see some bubbling of the sauce
Remove bay leaf before serving