Oh boy. I finally found it! A chicken and dumpling recipe that tastes just like my mom used to make. And it is so EASY! The rotisserie chicken probably has a lot to do with the flavore, And the dumplings are different (with the fridge-type biscuits) but I'm going to try my mom' Bisquick method and see how they work. It's been fifty years -- really -- but I am once again in comfort-food heaven.
Easy Chicken and Dumplings
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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Total: 40 Minutes
- 1 (32-oz.) container low-sodium chicken broth
- 3 cups shredded cooked chicken (about 1 1/2 lb.)
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1/4 teaspoon poultry seasoning
- 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
- 2 carrots, diced
- 3 celery ribs, diced
- 1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
- 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- 3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
One roasted chicken yields about 3 cups of meat.
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