Easy Chicken and Dumplings
1-1.5 lbs cooked and shredded chicken breasts*
32 oz box chicken broth
Family size cream of chicken soup (top shelf at my grocery – the condensed kind)
Can of water
2 cans Homestyle Grands Biscuits (each can has 8 biscuits)
Pepper (to taste)
- In a very large pot, combine the chicken broth, cream of chicken soup, can of water (fill the empty can of soup up with water and pour in the pot), and butter. Bring to a boil.
- While you wait on it to boil, quarter the biscuits. I used my kitchen scissors and it was super easy.
- Stir in the chicken and add each piece of biscuit one at a time. Put the lid on the pot and simmer for 20 minutes without stirring or taking off the lid.
*For any recipe that calls for cooked chicken, earlier in the day or the night before I line a pan with foil, add a few chicken breasts, rub them with olive oil and give a hearty sprinkling of salt and pepper. I cook at 350 for about 35 minutes. Once they cool slightly, I shred and store in the fridge until needed. Sometimes I use the bone in/skin on breasts – depends on if Honey will be around to deal with the bones. :-)
Call Me Ang uses a rotisserie chicken in her original recipe, so be sure to check it out! She also uses 2 boxes of chicken broth, but I was going off her recipe that was posted on Instagram and it said 1 box. My biggest pot wasn’t that big anyway. I just ended up with a thicker sauce.
Honey took the baby to PSR and mass, but I stayed home with John who is claiming a stomach ache. I think it directly correlates to the number of cinnamon donuts he has consumed this morning, but I’m not one to risk it. Instead I’m getting a jump start on Monday laundry. Good times.
Happy Sunday, y’all!