"Hunger is the best sauce in the world."--Cervantes

Chicken n' Dumplings Recipe

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

Contributor:  
Contributor:  
Donna Field
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (10 1/2 oz) condensed golden mushroom soup
1 1/4 c water
1/2 c chopped green pepper
2 T chopped onion

Dumplings:
3 cans (5 oz each) undrained, boned chicken, cut up or 1 1/2 c cubed cooked chicken
1/4 c chopped celery
2 T chopped onion
1 t parsley flakes
1/8 to 1/4 t pepper
1 can (8 oz) refrigerated fresh dough

Directions:
Directions:
In medium mixing bowl, combine all ingredients except biscuits; mix well. Separate biscuit dough into 10 biscuits. Pat or roll out each to about a 4 " circle. Place about 1/4 c chicken mixture on each circle. Wrap dough around mixture, firmly pressing edges to seal.

In large 3 qt saucepan combine all ingredients except dumplings. Heat stirring occasionally, until bubbly. Prepare Dumplings. Place sealed edges down in bubbling soup mixture; spoon soup over Dumplings. Cover tightly and cook over medium heat for 15-20 minutes until dumplings are no longer doughy. Serve with soup mixture as sauce.

Number Of Servings:
Number Of Servings:
8

 

 

 

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