Quick Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is such an easy way to make chicken and dumplings! And only 5 ingredients (not counting the pepper). Our grandmothers never had it so simple. This recipe comes from Southern Living magazine, Jan., 2002) Ingredients:
4 cups chicken broth or 4 cups water |
2 (10 3/4 ounce) cans cream of chicken soup |
2 teaspoons chicken bouillon granules (omit if using broth) |
1 teaspoon seasoned pepper |
3 cups chopped cooked chicken |
1 (7 1/2 ounce) can refrigerated buttermilk biscuits |
Directions:
1. Bring the first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
2. Separate biscuits in half, forming 2 rounds; cut each round in half. Add chopped chicken to the boiling mixture and return to a boil. Then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes.
3. NOTE: To lighten this dish: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.
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