Description
A quick and easy recipe for Chicken and Dumplings, perfect for busy weeknights or family gatherings.
Ingredients
- 1 Rotisserie Chicken
- 32 oz. Chicken Broth
- 1 (10 oz.) can Cream of Chicken Soup
- 1 can Layer Biscuits
- 1 cup Flour
- Salt and Pepper to taste
Instructions
- Shred the meat off the rotisserie chicken into bite-sized pieces.
- In a large pot, bring the chicken broth to a boil over medium heat.
- Stir in the cream of chicken soup and the shredded chicken, mixing well.
- Add salt and pepper according to your taste preferences.
- Open the biscuits and slice each one lengthwise to create thinner rounds.
- Dip the biscuit pieces in flour and cut them into quarters.
- Gently place the biscuit quarters on top of the soup and lightly poke them down.
- Cover and cook for about 10 minutes, being cautious not to stir too much to keep the dumplings intact.
- Check for doneness, and once the dumplings are fluffy and cooked through, you’re ready to serve!
Notes
Use low-sodium broth for a healthier option. Freeze leftovers for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American