Southern Chicken and Dumplings

By kgl1255

Ingredients

• 3 Chicken Breasts (3 to 4)
• 32 Oz Chicken Broth (feel Free to Use Water With Bouillon Cubes Added)
• 1 Can Cream of Chicken Soup
• 1 Count Can Pilsbury Layers Biscuits (1 to 10)
• Salt and Pepper to Taste
• Flour

Details

Servings 6
Adapted from southernplate.com

Preparation

Step 1

Cook chicken breasts in approx. 4 c. of broth or water until fork tender, about 45 minutes. Shred chicken and set aside. 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. (Be sure you don’t skip this step! If you do, your dumplings will completely dissolve in the broth).

Do not stir biscuits, or they will cook up and dissolve, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Gently add shredded chicken and turn on low until ready to serve.