Better Than Granny's and Easy Chicken and Dumplings

Recipe by BamaKathy
READY IN: 35mins


  • 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
  • 14
    teaspoon pepper
  • 12
  • 1
    (10 count) can buttermilk biscuits


  • 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.