Quick Fix Chicken & Dumplings
1 – 2 cups Rotisserie Chicken
1 (6 oz) can Flaky Biscuits
3 (14 oz) cans Chicken Broth
¼ cup Cream of Chicken Soup (undiluted)
1 Tablespoon Butter
Salt & Pepper (to taste)
Flour (for dredging)
Preparation Method:
Shred or chunk cut 1 to 2 cups of pre-cooked chicken – set aside. In a large 5 quart saucepan, bring broth and butter to a simmering boil. While broth is reaching a boil temperature, separate the ‘layers’ of the flaky biscuits (there is about 4 layers per biscuit). Spread some flour across a piece of waxed paper – season flour with salt & pepper. Lay each thin biscuit layer onto the seasoned flour and coat both sides . Roll a rolling pin over the flour coated biscuits layers to flatten them. Cut each flattened biscuit layer into 4 strips. Drop the biscuit strips into the boiling broth. As the strips are added they will float. When the biscuit strips cover the entire surface of the broth- gently punch them down into the broth before adding more strips (this keeps them from sticking together). Cook dumplings about 10 – 15 or until a sample check indicates the dumpling is no longer doughy inside. During the last few minutes of cook time, add the undiluted cream of chicken soup to thicken broth – stir in gently . Add in the desired amount of cooked chicken (chicken should be warm). Serve up a steamy warm bowl of this Southern goodness.