Marilyn Pennington m51pennington at gmail.com
Sat Feb 16 11:43:49 EST 2019




2 cans of can butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast

Boil chicken breast until done (20 minutes). While chicken is boiling,
prepare dumplings.

Roll out can of biscuits on a work surface sprinkled with flour. Make them
as flat at you can and check that they have a light coating of flour. Set
them aside.

When chicken is done, remove from pan and set aside to cool, saving the
water in the pot that the chicken was cooked in. Skim any foam off the
surface; you want to make sure you have a good bit of water in the pot,
about 3/4 full. If water has boiled off, then just add more. Bring to a boil
and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of
garlic salt. Stir well

Over medium high heat, begin adding dumplings. Tear them into quarter size
pieces and drop into the boiling water.

Hint: The less you stir the better they are, so after you add all of them,
reduce the heat to medium setting, stirring only occasionally. Add chicken
back into pot, tearing into small pieces. Cook until the dumplings are soft;
this usually takes 30 to 45 minutes. I promise these are the best dumplings
you will ever eat!. 





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