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Moms Chicken and Dumplings
The easiest/best Chicken and Dumplings Recipe! |
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1 Rotisserie Chicken (in the deli under the heat lamps)
1 can Pillsbury Buttermilk biscuits (no substitute)
1 can Cream of Chicken Soup
1 32 oz box chicken stock (in the soup aisle)
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
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Remove all chicken from the bones and dice. I have tried using boneless skinless chicken but the rotisserie chicken is much more tender and already cooked (this knocks out so much preparation time). Set chicken aside.
Cut biscuits into 1/2 inch nuggets... the best way is to roll each biscuit between your hands forming a long tube; then cut the tube into 1/2 inch nuggets. Set cut up biscuits out on a cookie sheet keeping them separated.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add poultry seasoning and black pepper. Bring to a full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer but not boil.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low. Once all of the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add the thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once the liquid begins to thicken, add the diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When biscuits are no longer doughy but firm, it is ready to be served.
This goes great with some sourdough bread and and butter!
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Preparation Time: 40 |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Sean Pflughaupt
Texas
United States |
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| This recipe has been viewed 1864 times. |
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