"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from LET'S EAT! But First We Have to COOK!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Micki McCallum

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts
5 cups water
2 cups whole milk
2 T. Chicken Better than Boullion
1/2 stick of butter
salt and pepper
About 1 1/2 cup plain flour
1 can Grands butter-flavored biscuits, cut into 4-5 strips then cut into about 3/4-1 inch pieces

Directions:
Directions:
Cook chicken in water with salt, pepper, and boullion until tender. Remove chicken from pot and cool, then cut into about 1 inch chunks.
Allow water to reduce by about half. Add milk and butter. Return to heat. Once the liquid is hot, drop biscuit pieces into flour, then drop into liquid. Do NOT shake off excess flour.. Don't stir any more than necessary to keep biscuit separated and the bottom from sticking. Allow biscuits to cook for about 10 minutes. If too thick, add additional milk. If too thin, sprinkle in flour as you stir until thick as desired. It will thicken slightly as it cools. Add chicken. Adjust salt and pepper (it's better with lots of pepper).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes.

 

 

 

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