One of my favorite places to grab a bite to eat is Cracker Barrel. YUMM! I always order the same thing….vegetable plate with Chicken and Dumplings! I haven’t ever tried to make chicken and dumplings at home because I just knew that they would never stack up…well guess what!? Not only did this recipe stand up to the Chicken’n’Dumpling lover’s tastes, but also to the Hubs pickiness, AND it was so EASY!!
Fast, Homemade, Chicken’n’Dumplings
- 1 pre-cooked rotisserie chicken
- 2 cans of chicken broth
- 1 can of cream of celery soup
- 1/4 teaspoon of poultry seasoning
- 1/2 can of refrigerated biscuits
Tear off bite-sized chunks of the rotisserie chicken and set aside.
In a large pot, combine chicken, broth, soup, and seasoning. Bring to a boil. Reduce heat and simmer for 15 – 20 minutes.
On a lightly floured surface, flatten your biscuits to 1/8 – 1/4 of an inch thickness. Cut the dough into 1/2 inch wide strips and then cut in to make smaller bite sized pieces. Reduce your pot to a low boil and drop your biscuits into the broth 1 at a time. Simmer for ten more minutes and stir to prevent the biscuits from sticking.