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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 uncooked chicken
1 can cream of chicken soup
1 4-pack of Texas style biscuits
salt and pepper to taste
1/4 teaspoon celery seed

Directions:
Directions:
Place chicken in a large pan and cover with water. Boil until chicken is done. About 30 minutes. Remove chicken from pot and allow to cool. De-bone the chicken and place all chicken pieces in a bowl for later use.
Bring chicken broth to a boil and add the can of cream of chicken soup along with the salt, pepper and celery seed. Stir until soup is dissolved. Open the can of biscuits and press them into a bowl of flour to coat on both sides. Pinch off into pieces and drop into the boiling broth. Do this until you have all biscuits in the broth. Turn down the heat and simmer and cook for about 30 minutes. Be careful not to scorch the bottom by cooking on such a high temperature. You want the broth to be at a slow rolling boil..
I add the cooked chicken about the last 10 minutes of cooking.

Personal Notes:
Personal Notes:
This is my version of chicken and dumplings. This is how my mother taught me to cook them. Some people use frozen dumplings but I have always used biscuits. Just make sure that you don't use flakey or butter flavored biscuits. Just plain Texas style biscuits are the best.

 

 

 

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