I combined two different recipes plus my mother's recipe and came up with my own version of chicken and dumplings and man is it good!
- 1 rotisserie chicken, meat shredded or shred 4 baked chicken breasts
- 1 large bag of frozen mixed vegetables
- 1 can cream-of-mushroom soup
- 1 can cream-of-celery soup
- 6 cups of chicken broth
- freshly ground black pepper & salt to taste
- 1 10-count tube refrigerated biscuits
1. Stir together first 5 ingredients in a Dutch oven or large pot over medium-high heat; bring to a boil. Reduce heat to med; simmer, stirring occasionally, and add salt & pepper as it simmers. Simmer till it begins to reduce about a 1/2inch less in the pot. About 30min.
2. Meanwhile, place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips (or squares for smaller dumplings).
3. 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, gently stirring occasionally to prevent dumplings from sticking.
4. Serve topped with a little extra fresh ground black pepper on top.
2. Meanwhile, place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips (or squares for smaller dumplings).
3. 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, gently stirring occasionally to prevent dumplings from sticking.
4. Serve topped with a little extra fresh ground black pepper on top.
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