If my Southern Living magazine subscription is good for one specific thing, it’s ALL the recipes. I have a binder I cut out my favorites that I find from my monthly periodical [am I the only one who still gets magazines??] and check them out when I need a bit of guidance on what to plan for our weekly dinners. They NEVER let me down and that’s where I’ve gotten a ton of staples now in our current rotation–P.S. their website is a great resource as well for all things food.
But, you’re not here for that, you’re here for the comfort food and this one is PERFECT for this time of year… the easiest Chicken and Dumplings recipe you’ll ever find. Nope, the dough is premade [thank you Lord because I don’t have time to make my own] and it’s a perfect “soup” Sunday meal for when you need a bit of warming up.
Chicken and Dumplings
- 32 oz container low sodium chicken broth
- 3 cups shreeded cooked chicken [roughly equals about 1 1/2 lb]
- 1 can of reduced fat cream of chicken soup
- 1 can cream of celery soup
- 1/4 tsp poultry seasoning [go light on this… don’t overdo it]
- 1 can refrigerated jumbo buttermilk biscuits
- Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat… cover, reduce heat to low and let simmer while stirring occasionally for 5-7 minutes. Then increase heat again to medium-high and return to a low boil
- While other ingredients are simmering, take biscuits and roll and/or pat each one to 1/8 inch thickness… lay them on a a lightly floured surface and sprinkle with flour to cover… cut into 1/2 wide strips [I use a pizza cutter to make it easy and quick]
- Drop strips one a time into the boiling broth. Cover, reduce heat to low and let simmer for 15-20 minutes, while stirring occasionally to prevent dumplings from sticking.
- Add salt and/or pepper depending on preference and serve!
Do you have a favorite chicken and dumplings recipe? Let me know in a comment below!