Chicken & Dumplings

By bklynmommy

Ingredients

• 3 - 4 Boneless Skinless Chicken Breasts (cooled and broken into pieces) or
• 1 - Whole Fryer Chicken
• 1 - 10.5 oz can Condensed Cream of Chicken Soup
• 2 - 14 oz Cans Chicken Broth
• 3 - Tablespoons Margarine
• 2 - Can Pillsbury Refrigerated Buttermilk Biscuits (small blue cans)
• Flour
• salt and pepper to taste

Details

Servings 4
Adapted from mommyskitchen.net

Preparation

Step 1

Cook chicken in about 3-4 cups water for about 30 - 45 minutes. Remove, cool and break into bite size pieces. Place both cans of chicken broth in a medium to large size pot. Add cream of chicken soup and bring to a boil. While mixture comes to a boil open biscuits and cut into pieces, and break your chicken into bite size pieces or shred. Add about 1 cup of flour to a small bowl and dip each biscuit piece into flour. Shake off excess, drop into hot broth one at a time. Continue with remaining biscuit pieces until you have dropped all of the biscuits into the broth. Using a wooden spoon or a spatula push the biscuit pieces down gently under the broth. try not to stir the mixture to much just every once and a while push the dumplings down into the broth. Cook for about 10-15 minutes and then add the 3 tablespoons of margarine and the chicken stir to mix and cook an additional 10 minutes. Keep warm and serve.