Today's Recipe - Chicken and Pastry - the easy way!

Today's Recipe - Easy Chicken and Pastry, green beans and yeast rolls (use real butter, it's not that bad for you!)


Easy Chicken and Pastry
1 whole chicken or chicken breasts or whole chicken cut-up (your preference)

1-2 bay leaves
chicken stock or water
salt and pepper
1 box frozen dumplings, strips (Anne's is our favorite)
1 can campbell cream of chicken soup

Directions
Rinse chicken and discard giblets if using a whole chicken.
In a large pot boil the chicken with bay leaves, chicken broth or water, salt and pepper.
Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
Skim the fat from the broth and add enough chicken broth or water to get 4 or 5 qts.
Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
Remove from heat, cover and let stand 15 minutes before serving.

Green Beans - You can use canned green beans.  To make them taste better, add honey about 2 Tablespoons and salt and pepper.  Taste and adjust seasonings.  You have to boil them and then simmer for the flavor to develop.  Face it, canned beans are dead anyway.. boiling them at this point makes no difference!

Serve with Sister Sushbert's (sorry about the spelling!) yeast rolls.  Craig wouldn't eat anything but her rolls!