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Chicken and Canned Biscuits Dumplings Recipe

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This recipe for Chicken and Canned Biscuits Dumplings is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups chicken stock
2 carrots peeled and chopped
3 celery ribs chopped
1 onion, chopped
1 can condensed cream of chicken soup
1 tsp poultry seasoning
2 tsp thyme
1 tsp black pepper
2 T fresh parsley chopped
1 rotisserie chicken, shredded or chopped.
1 or 2 cans Homestyle Buttermilk Biscuits
Directions:
Directions:
In a large Dutch oven over medium heat, add stock, vegetables and cook for 15 minutes. Add chicken, soup, and seasonings. Stir well and bring to a boil. Reduce the heat to low, cover and simmer for five minutes. Remove the lid from the soup, increase the heat to medium-high and return to a boil and add dumplings.

Drop the biscuit into the boiling soup, one at a time. Stir gently. Once all of the biscuit strips have been added reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.

'WET /FLAT" dumplings: Roll or pat out six biscuits to 1/8 thickness on a lightly floured surface. Cut each biscuit into 1/2 inch wide strips.

"PUFFY" dumplings: Cut the biscuits into quarters and drop in broth. Cook 10 minutes uncovered and 10 minutes covered.

Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.

A pizza cutter works better than a knife for cutting strips of biscuit dough.
Number Of Servings:
Number Of Servings:
6

 

 

 

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