QUICK CHICKEN AND DUMPLINGS
Source of Recipe
Darlene
CHICKEN AND DUMPLINGS
Makes 4 to 6 servings
One roasted whole chicken or six skinned and boned cooked chicken breast halves yield about 3 cups chopped meat.
4 cups water
3 cups chopped cooked chicken
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
2 teaspoons chicken bouillon granules
1 teaspoon seasoned pepper
1 (7.5-ounce) can refrigerated buttermilk biscuits
BRING first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
SEPARATE biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes. Prep: 10 min., Cook: 25 min.
Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breast halves for healthier dish.
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