Chicken and Dumplings

My picture of this dish does it no justice, so don’t let your eyes deceive you. This is honestly the best Chicken and Dumpling recipe I’ve had. While this isn’t the most colorful of dishes, the flavor is all there. Lots of chicken and big strips of biscuits in each bite. The best part is the recipe is extremely easy to put together by using store bought chicken and biscuits. My mother-in-law made this meal for us a couple of weeks ago and it was so good we’ve had it twice in the past two weeks!

Chicken and Dumplings

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1 (32 oz) container low-sodium chicken broth

1 (14 1/2 oz) can low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 pounds)

1 (10 3/4 oz) can reduced fat cream of celery soup

1/4 teaspoon poultry seasoning

2 hard-cooking eggs, chopped

1 (10.2 oz) can refrigerated jumbo buttermilk biscuits

Garnish with fresh parsley, if desired (I forgot this ingredient, which would have added color to the dish!)

Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Add chopped eggs.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.

Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking. Garnish with parsley, if desired.


Source: Southern Living Comfort Food, Oxmoor House, 2009