Basic Chicken and Dumplings

READY IN: 2hrs 15mins
Recipe by CookinMamaof3

The canned biscuits really make this recipe easy. Reminds me of home!

Top Review by JeriBinNC

This was good, and it was really easy, too. I didn't roll out and cut the biscuits; I just pinched off pieces and dropped them in. The taste is good, but I had too much broth and not enough dumplings. I wish I could give this 3 1/2 stars, but I'll round up to 4 because it was so easy. I did add another can of biscuits to make this heartier.

Ingredients Nutrition

  • 1 whole fryer
  • 14 cup margarine
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 count) can flakey biscuits (not Grands)
  • 1 cup flour

Directions

  1. Boil chicken in salted water until it slips easily off the bone.
  2. Remove chicken from broth and debone. Tear chicken into bite-sized pieces.
  3. Return meat to broth, then add margarine and soup. Bring to a boil.
  4. Sprinkle flour onto board, then roll or pat each biscuit to about 1/4 inch thickness. Cut into strips.
  5. Drop biscuit strips one at time into boiling broth, stirring often.
  6. Cook on high for about 10 minutes, then reduce heat to low for another 30 to 40 minutes.

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