Category: Main Course
Chicken and Dumplings - TastyPlanner.com
Chef: Wendy Allegree
Very filling and easy to make
3 Cups water
3 boneless skinless chicken breasts
2 (10.75 ounce) cans condensed cream of celery soup or cream of chicken soup depending on desired flavor
Salt and pepper to taste
3 Cups chicken broth
2 (12 ounce) package refrigerated biscuit dough
1. In a large pot over high heat, combine the chicken with 3 cups water and boil for 15 to 20 minutes. Remove chicken and allow it to cool, then pull it apart into bite size pieces.
2. Reduce heat to medium, and add the cans of condensed soup and chicken broth. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through. When you cut into the dumplings they should have a slight brown tint in the middle. Cooking times may vary to achieve this.