In an effort to increase the intake of vegetables with our kids we’ve experimented with many ingredients to come up with interesting and somewhat successful dinners. One of our new favorites is Chicken and Spinach Bread Dumplings.
We bought a couple of dough balls from WinCo and weren’t sure what to do with them. Lisa said “We have chicken” so I looked around at what we had to see what we could do with that. In the past we’ve mixed baked chicken with cream cheese to put in Pillsbury crescent rolls. Ding, I’ve got an idea. After a bit of chatting we started the cooking. The kids loved what we came up with:
This recipe was created out of frustration with our own picky eaters.
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes 10-16 dumplings
- 1 Doughball (softball sized)
- 2lb Chicken
- 1/2 cup Frozen Leaf Spinach
- 16oz Cream Cheese (2 8oz packages)
- 1/2 Onion
Bake the Chicken at 350° for 30 minutes, it should dry out as it cooks. While the chicken is baking sautee onions & spinach in a pan (garlic optional). Let the chicken and the sautee cool. Put the sauteed mixture, chicken & cream cheese in a mixer and mix on low till there is a good distribution. Don’t overmix or you will get a grey paste (though extremely picky eaters might be happy to not be able to identify anything).
You can pick up dough balls from most grocery stores with a bakery. Roll it out and cut it into 10-16 pieces depending on how many balls you want. Make 2 inch balls of the mixture. Stretch the dough to wrap around each ball and place them on a cookie sheet. Put a small dab of margarine on the top of each one and put them in the oven. Bake until the dumplings are golden brown.
Warning: The filling is nuclear hot right out of the oven. Make sure they have time to cool before you serve.
The 6 of us give the dish 5 stars and we hope you do. Leave a comment and tell us how it goes.