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Chicken and Dumplings

Chicken and Dumplings

2 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 tsp chicken bouillon
1/2 tsp black pepper
1 tsp parsley
3 lb boneless skinless chicken breast
2 large cans cream of chicken soup
2 large cans cream of mushroom soup
cans 6 to 8 buttermilk biscuits
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Let's Make It
In 2 large pots add 2qts. of water in each pot. Add 2 tsp. each of chicken bouillon to each pot. Add 1/4 tsp. pepper and 1/2 tsp. parsley to each pot. Clean and wash chicken. Cut pieces in half and divide chicken into both pots. Boil on med. high heat until chicken is done, about 30 minutes. Remove chicken from pots. Leave pots just as they are. Pot should be about 1/3 full of broth.
Place chicken on plate and shred with 2 forks. Divide chicken equally back into both pots. Add 1 can each of cream of chicken soup and cream of mushroom soup to each pot. Pots should be half way full. If pot is too full remove excess liquid and save. Bring soups up to a steady simmer.
Have biscuits already opened and in a large bowl. Add whole biscuits to simmering soups, adding equal amounts of biscuits to each pot. Push biscuits down with a large spoon into hot liquid. Let cook, stirring and pushing biscuits down often. Cook for about 30 minutes or until dumplings are done. Test dumplings often for doneness. Try not to overcook them.
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