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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Coming Home - Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Van Diest
Added: Friday, January 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3 1/2 - to 4-pund rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
3/4-cup water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-count tube regrigerated biscuts

Directions:
Directions:
Heat oven to 400 F. Combine the chicken, vegetables, soup,
salt, pepper, and 3/4 cup water in a large bowl. Transfer the
mixture to an oven-safe casserole, cover with foil, and bake for
15 minutes. Remove the foil, cover the filling with the biscuits,
and bake until the biscuits are golden brown and cooked through,
about 15 minutes.

Preparation Time:
Preparation Time:
8 minutes
Personal Notes:
Personal Notes:
I substitued tuna instead of chicken. It was yummy! I would also
suggest that you can use canned chicken (drained).

 

 

 

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