"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Easy Chicken and Dumplings Recipe

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This recipe for Easy Chicken and Dumplings, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Baker, C&I, TTU
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 bone-in chicken breast halves, skinned (I use chicken thighs sometimes.)
6 cups low-sodium chicken broth
1 tablespoon Creole seasoning
1 (11 oz.) can refrigerated biscuits

Directions:
Directions:
Bring first 3 ingredients to a boil in a Dutch oven pot, cover, reduce heat, and simmer 30 to 35 minutes or until chicken is tender. Remove chicken, reserving broth in the pot; let chicken cool. Bone and shred the chicken into bite-size pieces. Place biscuits on a floured surface. The flour helps to thicken the broth. Roll or pat to 1/8 inch thickness. Cut biscuits into fourths. Bring broth to a boil. Replace the chicken in the broth. Drop biscuits, one at a time, into the boiling broth. Cook, stirring occasionally, 10 minutes.

 

 

 

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