Easy Chicken and Dumplings
Source of Recipe
copper on Mimi's
Recipe Introduction
Preparation Time :0:45 min total
List of Ingredients
2-3 large chicken breasts
1 12 oz package buttermilk biscuits (see notes)
1 can cream of celery soup
1 can cream of chicken soup
salt and pepper, to taste *
2 cubes chicken bouillon
Recipe
Place chicken breasts in large pot and cover with water. Add the bouillon cubes and boil gently for 15 - 20 minutes, or until tender. Remove chicken and set aside to cool slightly. Drain all but 3 cups of water from the pot .
Reduce heat to medium and add the canned soups, stirring to mix well. Coarsely chop the chicken and return it to the pot. Roll the biscuit dough into small balls and add on top of the chicken. Cover and cook over medium heat for 7-8 minutes; uncover and continue cooking until the dough balls are cooked through. (Do not cook too long or the balls will start to get somewhat hard.)
NOTES : I used Buttermilk Biscuit mix plus a heaping teaspoon of baking powder and enough milk to make a soft dough. Then rolled it out and cut as for regular biscuits and cut each biscuit into fourths. I also added a little poultry seasoning and parsley to the mix (just like I do when making dumplings).
* I did not add any additional salt; the soup provided enough sodium for us.
You could also add some diced carrots, celery / onions when cooking the chicken, if desired. This would give a little color to the finished dish.
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