Tuesday, January 08, 2013

Chicken and Dumplings

Let's talk about Chicken and Dumplings.  I think it's one of those recipes that there are so many variations on, you really just have to pick the one you prefer and go with it.

Chicken and Dumplings

I've made a few versions of it here on the blog, but this is one comes from a cookbook my sweet 9 year old boy gave me for Christmas.   America's Best Recipes Comfort Food.

I wasn't quite sure what to think of it because it is quite simple to make and I'm not a big fan of cream of this and that soup, and one of the ingredients in this recipe is cream of celery, but I decided to just go for it.

It turned out pretty tasty, the family enjoyed, especially my 13 year old who loves Chicken and Dumplings.

Chicken and Dumplings

Chicken and Dumplings

1 (32 oz) container low-sodium fat-free chicken broth
1 (14 oz) can low-sodium fat-free chicken broth
3 cups shredded cooked chicken
1 (10 3/4 oz) can reduced-fat cream of celery soup
1/4 tsp. poultry seasoning
1 (10 oz) can refrigerated jumbo buttermilk biscuits

Stir together first 5 ingredients in a Dutch oven over medium-high heat;  bring to a boil.  Reduce heat to low;  simmer, stirring occasionally, 15 minutes.

Place biscuits on a lightly floured surface.  Roll or pat each biscuit to 1/8 inch thickness;  cut into 1/2 inch-wide strips.

Chicken and Dumplings

Return broth mixture to a low boil over medium-high heat.  Drop strips, 1 at a time, into boiling broth.  Reduce heat to low;  simmer 10 minutes, stirring occasionally to prevent dumplings from sticking. 

1 comment:

  1. I've never made chicken and dumplings, but this looks really good - and easy too!