"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Semi-Homemade Chicken and Dumplings Recipe

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This recipe for Semi-Homemade Chicken and Dumplings, by , is from The Cookbook! Duh, We're Baptists! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Pielstick
Added: Thursday, August 02, 2012


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 Tbsp. margarine
2 cans refrigerated buttermilk biscuits (small cans)
salt and pepper to taste

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. (Coating in flour keeps them from sticking to each other) 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 too 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.

Personal Notes:
I got this wonderful recipe from Tina's site, www.mommyskitchen.net. She has lots of great homemade and semi-homemade recipes! This one has become a family favorite!




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