Monday, September 27, 2010

Southern Style Chicken and Dumplings

Chicken and Dumplings
3 or 4 chicken breasts
32 oz Chicken Broth
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.

1 comment:

  1. I've made chicken & dumplings like this for years. I put butter and a little milk in the broth that i boil the dumplings in. My grandmother (Mubby) used to make dumplings from scratch and I swear these taste just like hers. If i don't have layered biscuits i just cut regular canned biscuits into 1/4s. Yummy!