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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Taylor Green Class of 2020

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. Boneless, skinless chicken thighs
2 cartons chicken broth
3 cups heavy cream
4 pack Homestyle canned biscuits
4 tbsp. butter
Large can cream of chicken soup.


Directions:
Directions:
Boil chicken in the broth and add water to cover if needed. When done, remove chicken from broth and set aside to shred. Add can of cream of chicken soup to still boiling broth. Stir to combine. Tear biscuits into bite size pieces adding to the boiling broth as you tear them. Lower temp to medium and continue cooking until the biscuits are cooked through (About 10 minutes). Add shredded chicken, butter and heavy cream. Salt and pepper to taste. Lower temperature and let simmer 30 minutes.

 

 

 

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