Easy Chicken-N-Pastry

Recipe by Zewbiedoo
READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • salt and pepper
  • 1
    (1 1/2 lb) box frozen dumplings, strips
  • 1
    can campbell cream of chicken soup
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DIRECTIONS

  • Rinse chicken and discard giblets.
  • In a large pot boil the chicken with bay leaves, salt and pepper.
  • Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
  • Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
  • Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
  • When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
  • Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
  • Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
  • Remove from heat, cover and let stand 15 minutes before serving.
  • I serve this with cornbread; green peas are a good side dish.
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