Better Than Granny's and Easy Chicken and Dumplings
photo by Chef of homecooking
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
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I have made this meal twice now, thanks so much for sharing it!<br/><br/>I have "tweaked" the recipe a little bit. I used the meat from an entire rotisserie chicken, and used two 24 oz boxes of chicken broth rather than the four cans. I also substituted a can of cream of chicken soup for one of the cans of cream of celery soup. I added diced onions and carrots, and this most recent time I added a can of sweet peas to the mix. I also used the Grands biscuits, a 16 oz package rather than the 10 oz size suggested in the recipe. When I rolled the biscuits, I used Wondra flour to keep them from sticking, which I think helped to thicken the broth. I used more Wondra flour in the dish when it was nearly finished to thicken the broth even more.<br/><br/>This dish is delicious, hearty and very comforting - it truly is a taste of home. I don't know who thought to use biscuits as dumplings, but what a great convenience. We have added this recipe to the regular rotation. This will be a winter fave for us!
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My husband liked this as written, but the next time I think I will cut the poultry seasoning to 1/4 tsp. and use 1 can of cream of chicken soup and 1 can of celery soup. I used pre-made frozen dumpling strips from the grocery and the meat from two deli chicken breasts which made this recipe super easy. Also, I thickened the liquid just a little with a flour/water mixture. Thanks for posting this recipe. It's so easy and can be tweaked to suit each families' tastes.
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Tweaks
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This went over really well. I used 1 can cream of chicken, one can of cream of mushroom, and one teaspoon celery salt instead of poultry seasoning. I didn't really understand the directions for the biscuits. I just patted them really thin, cut them in half, then sliced then about 1/2" wide, then stretched them out as I put them in. I used Grands buttermilk biscuits - seemed like a lot but was perfect. Also added some leftover corn and a can of peas at the end.
RECIPE SUBMITTED BY
BamaKathy
United States