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Brandy's Chicken and Dumplings

4 star rating
 

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Submitted by: BrandyGeorge

 

Cubes of cooked chicken breast are combined with canned soup, carrots & cooking liquid, topped with pieces of refrigerated biscuits for dumplings.
 

Ingredients

  • 4 whole chicken breasts
  • 2 cans cream of chicken soup
  • 2 cans sliced carrots
  • 1 can refrigerated biscuits, any style
  • 1 tsp EACH (or to taste) of coarse ground pepper, garlic powder, and Lawry's seasoned salt

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Method

In a large pot, simmer chicken breasts in water until very tender. Lift with slotted spoon, reserving 2 1/2 cups of the cooking liquid. (Add additional water if needed to make 2 1/2 cups liquid.) Let chicken cool; cut into bite sized pieces, discarding skin & bone. In same pot, combine soups, chicken, and 2 cups of the reserved liquid. Cook on medium until hot and soup is smooth, stirring frequently so it does not burn. Add carrots and seasonings. If gravy seems too thick, add the remaining 1/2 cup cooking liquid. Cut each biscuit into 6 pieces and drop individually into pot, pushing into gravy to be sure they don't stick together. Cover and simmer for 15 minutes, or until biscuits are cooked.

 

Notes:

 

Number of Servings: 8

 

Submitted by: BrandyGeorge ()

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