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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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In sauce pan combine cream of chicken soup, chicken broth, and milk. Bring to a simmer. Add 4 cups of cheese stirring untill melted. Reduce heat to low and let sit until dumplings are ready. Separate and gently flatten crescent roll dough into 16 individual triangles. Place about 2 tbls. of pulled cooked chicken in center of each triangle, top with 1 tbls. shredded cheese, and pull corners up to seal contents in. Place all dumplings into a 9x13 casserole dish. Pour sauce over dumplings until only the tops are visible. Place in oven and cook at 350 until golden brown on top (about 45 min).