Sunday, September 29, 2013

Perfect for a rainy Saturday

Green Chile Chicken and Dumplings
1 jar Texas Two-Step Green Chile Stew
2 cups chicken broth
1 bag (12 oz) frozen HEB fully cooked chicken fajita breasts
1 can Grand's home-style buttermilk biscuits
1 cup heavy whipping cream
1 tsp black pepper
1. Combine stew mix and chicken broth in a 6-quart pot over med-high heat until mixture just begins to boil.
2. Heat chicken according to package directions; cut chicken and biscuits into bite-size pieces.
3. Add biscuits and pepper to the boiling stew mixture; stir every 2 minutes for about 8 minutes. Then add chicken and heavy cream.
4. Reduce heat and simmer very gently for about 5 minutes, stirring occasionally. Remove from heat and serve while hot.


  1. Is the Texas two step chili stew the same as a jar of salsa verde?


  2. I'm no chef, but I think salsa verde is made with tomatillos and the chile is made with green hatch chiles. I'm not sure how much difference it makes in the flavor, but they aren't the same thing.

  3. Hi, Jinny! I don't think I ever thanked you for following my blog! I love yours.
    Happy Weekend
    Rosie (52 Pairs)