Sunday, September 14, 2008

Quick Chicken and Dumplings

2 baked and pulled chicken breasts (or if you're feeling really lazy, a pulled apart rotisserie chicken from the deli)

1 can of biscuits (I get the storebrand kind.)

1 can cream of chicken soup

Combine soup and three cans of water in pot (I often make this in the crock pot early in the day. The flavors really meld well and the sauce gets nice and thick.) Add chicken. Tear each biscuit into quarters and toss into the liquid.

On crock pot, keep it on lowest setting for no more than four or five hours. On stove top, boil 10 minutes then reduce to warm for as long as wanted. Salt and pepper to taste.

1 comment:

Sassy Molassy said...

Mmm, love the biscuit dumplings! If you like thinner dumplings, you can also use tortillas cut into strips. I boil them in broth and they get nice and thick and soft just like actual rolled dumplings (southerners usually make rolled dumplings rather than dropped ones).