"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mom's Chicken and Dumplins Recipe

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This recipe for Mom's Chicken and Dumplins, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Phillips
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, can of chicken broth, stick of butter, can of evaporated milk, can of cream of chicken soup, 2 cans of refrigerator biscuits (I prefer Pillsbury Flaky, comes in 4 pack)

Directions:
Directions:
Cover chicken breasts with water in large pot and cook chicken until no longer pink (usually about 20-30 minutes). Remove breasts from water and set aside. Add stick of butter, can of broth, can of evaporated milk, and can of cream of chicken to broth water. Mix well and place on medium temperature. While mixture is heating, open can of biscuits. Flour surface and roll each biscuit as flat as possible, and then cut into 5 strips. Do this will both cans of biscuits. Once broth mixture is heated, drop in biscuit strips one at a time allowing them to float to service. Keep adding until all strips are added. Cook dumplings for about 20 minutes. While dumplings are cooking, remove chicken from bone and finely shred. When dumplings appear fully cooked (will be wet all the way through), add shredded chicken into dumplings. Reduce heat to low and continue to cook for 10 minutes then they are ready to serve.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
1 hour 10 minutes
Personal Notes:
Personal Notes:
Charclie Miles' Most Loved Recipe

 

 

 

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