Sunday, December 20, 2009

Easy Chicken and Dumplings

This meal is super easy and has a rich flavor without the fat. I really, really enjoyed it. I left out the celery because I just made the recipe last minute and didn't have any in the fridge. But that's the goodness of this--you should have everything on hand!

Easy Chicken and Dumplings
from Southern Living magazine

cooked chicken, 1-2 pounds
1 can cream of chicken
32 oz container chicken broth
1/4 tsp. poultry seasoning
2 carrots, diced
3 celery ribs, diced
1 can of refrigerated buttermilk biscuits

Bring first 4 ingredients to a boil over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

Smash biscuits into a 1/8 inch thickness and cut into 1/2 inch-wide strips.

Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer15-20 minutes, stirring occasionally to prevent dumplings from sticking.


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