2013 ESSENTIAL TOPS SEW-A-LONG FINISHED PROJECTS

August 26, 2011

..It's not unusual for me to beg, borrow or yes, steal a good recipe to add to my DOLLHOUSE DELIGHTS collection.  As a matter of fact there are very few real originals, but rather those lovingly adopted, and later tweaked and modified to fit my taste and style.  I do have two rules about these types of recipes:
  1. Give credit to the source;
  2. Follow the recipe to the letter - at least the first time that I make it; and
  3. After the third time you make it, the recipe is yours.   
I usually make this as a warm up dish during fall or winter, but I needed a little comfort food for my tummy after ingesting a bad MOCHA FRAPPUCCINO (won't tell you where I purchased it from) on Wednesday; so I thought Chicken and Dumplings would fit the bill.   I borrowed this recipe from Mommy's Kitchen quite some time ago, BUT because I like it, I haven't changed it at all - I just use less chicken. 


Chicken & Dumplings
3 - 4 Boneless Skinless Chicken Breasts (cooled and broken into pieces) or
1 - Whole Fryer Chicken
1 - 10.5 oz can Condensed Cream of Chicken Soup
2 - 14 oz Cans Chicken Broth
3 - Tablespoons Margarine
2 - Cans Pillsbury Refrigerated Buttermilk Biscuits
Flour
salt and pepper to taste

Cook chicken in about 3-4 cups water for about 30 - 45 minutes. Remove, cool and break into bite size pieces. Place both cans of chicken broth in a medium to large size pot. Add cream of chicken soup and bring to a boil. While mixture comes to a boil open biscuits and cut into pieces, and break your chicken into bite size pieces or shred. Add about 1 cup of flour to a small bowl and dip each biscuit piece into flour. Shake off excess, drop into hot broth one at a time. Continue with remaining biscuit pieces until you have dropped all of the biscuits into the broth. Using a wooden spoon or a spatula push the biscuit pieces down gently under the broth. try not to stir the mixture to much just every once and a while push the dumplings down into the broth. Cook for about 10-15 minutes and then add the 3 tablespoons of margarine and the chicken stir to mix and cook an additional 10 minutes. Keep warm and serve.


Turned out to be the perfect thing for my ailing tummy; think I'll take some for lunch today...

7 comments:

  1. Oh YUM! glad you're tummy's better! we're needing comfort food, too, so I am going to follow your recipe to the letter, just know it will be perfect :)

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  3. This does sound like great comfort food!
    Glad to hear you are feeling better :)

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  4. That sounds delicious and hope you are feeling better.

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  5. Thank you for this recipe, Faye, it is going to straight into my repertoire. I'm suffering from hayfever in this new, much drier climate and this is just the kind of food I need. Glad to hear you're feeling better.

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  6. OH Honey...this is definitely "Soul Food" or "Food for the Soul" whichever way you want to say it, it's just down right good! Thank you and glad you got your "grub on"!! :)

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  7. Glad you are feeling better. I think I'd like to try this, but I would love to add carrots, celery, and onion :)

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