Recipe by BamaKathy
When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)
Top Review by Gagoo
Very easy to prepare and oh so very tasty - I took one of the other reviewers suggestion to thicken up the soup - otherwise made as directed. The celery soup is the key I think & I will definitely be making this again. Thanks for posting BamaKathy :)
- 2 cups rotisserie-cooked chicken (cooked, pulled off bones)
- 4 (14 ounce) cans chicken broth
- 2 (10 1/2 ounce) cans cream of celery soup
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon poultry seasoning
- 1 (10 count) can buttermilk biscuits
Directions See How It's Made
- In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
- Then reduce heat and simmer 15 minutes.
- In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
- Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
- Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
- Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
- Stir gently to prevent them sticking together.
- Simmer for ten minutes.