CHICKEN AND DUMPLINGS III
Source of Recipe
??
List of Ingredients
7 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
1 (12 ounce) package buttermilk biscuits
salt and pepper to taste
Recipe
1. In a large pot over high heat, combine the chicken and enough water to cover and boil for 15 to 20 minutes.
Drain some of the water, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
2. Reduce heat to medium and add the cans of soup. Roll the biscuit dough into tiny balls and add to the soup.
Continue simmering over medium heat for 7 to 8 minutes, or until the dough balls are cooked through. (Note: Do not allow dough to cook too long or the balls will start to get somewhat hard.)
|
|
member logon
