Chicken and Dumplings

from country cuisines gladys goldsmith made with hungry jacks butter tastin biscuits abilene reporter news aug30 1995 this could be a freezer meal cooking the broth one day and adding a tube or 2 of biscuits later she probably added veggies whole and discarded them , but im not

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1  chicken
• 1  turkey breast
• 3  stalks celery, chopped
• 1  onion, chopped
• 1  teaspoon pepper
• 4  chicken bouillon cubes
• 8 (6 ounce) cans  buttermilk biscuits, cut in 1/4s
• 10  cups water

Directions

1. cook the chicken and turkey breast with the water and veggies bouillon and pepper for 1 hour until falling off bone tender.
2. remove from broth and debone and de skin.
3. chop meat unto small pieces.
4. bring broth to a rolling boil.
5. add quartered biscuits and add pieces one at a time.
6. return broth to a boil.
7. reduce heat.
8. cover cook 14 minutes.
9. mix with meat and serve.
10. meat and broth can be frozen in smaller quantities to use later.