Chicken and Dumplings

By Cindy_Wicker

Ingredients

• 1 small whole chicken
• 1 onion
• Salt and pepper
• 3-4 cans Butter-Me-Not biscuits. (No substituitions.)
• 1 can cream of chicken soup

Preparation

Step 1

Boil chicken in enough water to cover until meat is falling off the bone. Remove chicken and place on plate to cool. You may remove some of the stock; about 1 to 2 cups may add later if needed.
Take 3 - 4 cans of biscuits. Remove biscuits from can and flatten each biscuit. Place flatted biscuits on plate.
Add 1 can of cream of chicken soup to boiling stock. Pinch off small pieces of biscuit and drop into stock.
After every biscuit, push the dumpling down until broth covers. (Work quickly until all bisquits are gone. Be gentle, push the dumplings down but do not stir.
Cover and cook about 20 min. on med-low heat. If too thick add more broth.