Droolicious Cuisine at BirminghamMommy: Chicken and Dumplings
columns & features, to eat, to make — By Angie on August 31, 2010 at 7:30 am
This recipe is all about comfort. Let’s face it, we live in the south, “comfort-food” is our middle name. This month we’re letting MommaDrool tempt us with this yummy recipe of Chicken and Dumplings. If you’re counting calories, just substitute the Campbell’s Healthy Request Cream of Celery and Cream of Chicken for the original. You can also save time by using a rotisserie chicken from your grocer’s deli or just add two large chicken breasts to a crock pot with a 1/2 cup of chicken broth and cook. Enjoy!
1- 32 ounce container of chicken broth or stock
3 cups of shredded cooked chicken
1 can cream of celery
1 can cream of chicken
1 teaspoon poultry seasoning
1- 10.2 ounce can of refrigerated jumbo buttermilk biscuits
1) Stir together chicken broth, shredded cooked chicken, cream of celery, cream of chicken, and poultry seasoning in a Dutch oven over medium-high heat and bring to a boil. Reduce heat to low and simmer for 15 minutes.
2) Place biscuits on a floured surface and pat to 1/8-inch thickness. Cut biscuit dough into small 1/2-inch wide strips.
3) Return broth to a low boil over medium-high heat. Drop strips into broth one at a time to prevent sticking. Reduce heat and simmer for 10 minutes, stirring occasionally.
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