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Easy Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Erin Hairston

Category:
Category:

Ingredients:  
Ingredients:  
1 Rotisserie Chicken
32 oz. Chicken Broth
1 10 oz. can Cream of Chicken Soup
1 can layer biscuits
1 cup flour
Salt
Pepper

Directions:
Directions:
Shred all the meat off your rotisserie chicken.

Pour the chicken broth into a pot, and let come to a boil. Stir in the can of cream of chicken soup and dump in the chicken pieces. Add salt and pepper, to taste.

Take each biscuit and dip each piece into a pile of flour, then cut into quarters. There should be about 8 biscuits in your can. I use them all, but you can use less if you can't fit it in the pot.

Place the biscuit dough in the soup and let cook for maybe 10 minutes. Donít really stir it, or the dumplings will break apart. I would just poke the dumplings under, every now and then, and carefully stir the underside of the soup.

Just cook until the dumplings are done. This is one of those recipes that is easy to switch up, however you want. Toss in some peas and carrots, maybe a bay leafÖor, just have it plain. Also, this only makes about 5 servings, so you may want to double it.

Number Of Servings:
Number Of Servings:
5

 

 

 

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