First off, let me just say that chicken and dumplings are my all-time favorite food. They are relatively easy to make (although quite unhealthy) and the ultimate comfort food.
Today was kind of chilly and the smell of fall was in the air…the perfect day to make some southern-comfort-food cuisine!
Doesn’t that just look delicious? I splurged and had seconds. Sh, don’t tell!
Chicken & Dumplings
– 3 or 4 chicken breasts
– 32 oz chicken broth (I use low sodium and fat free)
– 1 can cream of chicken soup
– 1 10-count can flaky biscuits
– salt and pepper to taste
Cook chicken breasts in a pot of water until fork tender (about 45 minutes). Then, bring chicken broth to a boil in a medium to large pot. Stir cream of chicken soup into the boiling broth. Add salt and pepper.
Pull biscuits apart into 3 layers. Dip each layer into flour, coating entirely. Then, tear each layer into 3 more pieces and drop into the boiling broth mixture.
Do not stir biscuits a lot or they will cook up. Instead, gently push dumplings down into the broth as they float to the top. Cook about ten minutes after last dumplings are added.
Cut up the chicken and add to the broth mixture. Turn it on low until ready to serve.
Look at that yummy goodness!