Shortcut Chicken and Dumplings |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This was clipped from a magazine. It's quick and easy to prepare. Ingredients:
1/4 cup butter |
1/2 cup onion, chopped |
2/3 cup flour |
1/2 teaspoon salt |
2 1/2 cups chicken broth |
3 drops hot pepper sauce |
2 1/2 cups cooked chicken, cubed |
1 cup carrot, sliced and cooked |
1 cup sour cream |
7 1/2 ounces refrigerated buttermilk biscuits |
chopped parsley |
1 dash paprika |
Directions:
1. In a heavy skillet, sauté onion in butter until tender.
2. Stir in flour and salt; blend until smooth,
3. Add chicken broth and hot pepper sauce all at once.
4. Heat, stirring constantly until thickened.
5. Stir in chicken, carrots and sour cream; simmer over low heat until hot.
6. Separate dough into 10 biscuits; cut each biscuit in half.
7. Place halves on hot stew.
8. Simmer, uncovered 10 minutes.
9. Cover; simmer over low heat 15 to 20 minutes or until biscuits are no longer doughy.
10. Garnish with chopped parsley and paprika.
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