Mushroom Sage Chicken with Dumplings
In my early twenties, I created this “mountain man” dish while out camping and loved it. The earthy flavors of the mushrooms and sage really come through while out in the great outdoors!
Ingredients
2 large chicken breasts, cut into pieces
2 cups sliced mushrooms
1 medium onions, chopped
3 garlic cloves, minced
1 tbsp ground sage
1 can cream of mushroom soup, 10.5 oz can
1 can Grand Southern Homestyle Biscuits, 1 lb container
Salt and pepper to taste
Olive Oil
Instructions
1
Heat your flat bottom dutch oven on the stove and add enough olive oil to lightly coat the bottom of the pot.
2
Add the mushrooms and onions, sautéing for about 5 minutes. Add the minced garlic and sage, continue sautéing for an additional 2 minutes.
3
Add the chopped chicken and brown the chicken.
4
Add the cream of mushroom soup refilling the can with water and add the water to the pot too.
5
Mix everything together to combine, salt and pepper to taste and add the biscuits on top, arranging in a single layer.
6
Place the lid on the dutch oven and cook in a preheated 350 degree oven for about 25 minutes to finish cooking.
7
Remove from the oven, serve and enjoy!
