Simple, cozy chicken and dumplings with buttery biscuits
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When considering traditional Southern cuisine, chicken and dumplings are surely among the top choices. This straightforward recipe is delightful, delectable, and bursting with an abundance of taste.
Ingredients
- 3 or 4 chicken breasts
- 32 oz chicken broth, feel free to use water with bouillon cubes added
- 1 can cream of chicken soup
- 1 can Pilsbury layers biscuits 10 individual
- salt and pepper to taste
- flour
Instructions
- Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes, 3 or 4 chicken breasts
Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. - 32 oz chicken broth,1 can cream of chicken soup,salt and pepper to taste
- Pull biscuits apart into three layers. Dip each layer into the flour and then tear each layer into three pieces and drop into gently boiling broth mixture.
- Do not stir biscuits a lot or they will cook up. Only gently push dumplings down into broth as they float to the top. Cook for about ten minutes after the last dumplings are added.
- Tear up the chicken and add it to the broth mixture. Turn to low until ready to serve.
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