- Give credit to the source;
- Follow the recipe to the letter - at least the first time that I make it; and
- After the third time you make it, the recipe is yours.
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
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...