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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My DH never had this growing up. To someone not used to chicken and dumplings, he did'nt like the doughballs , until I made this recipe, now its a family favorite, and easy too! I usually double the recipe. I serve with baked potato and cornbread. I serve it in a bowl, it is soupy. Ingredients:
4 cups water |
3 cups chicken, cooked and chopped |
2 (10 3/4 ounce) cans campbell's cream of chicken soup |
2 teaspoons chicken bouillon |
1 teaspoon pepper, to taste |
1 (8 1/2 ounce) can refrigerated buttermilk biscuits |
Directions:
1. Bring first 5 ingredients to a boil in a dutch oven over medium heat, stirring often.
2. Drop bisquit pinches (I make mine small) in while boiling.
3. Cover, reduce heat to low and simmer, stirring accasionally for 15-20 minutes.
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