Monday, January 27, 2014

chicken and dumplings


 
Great comfort food this simple recipe is sure to please anyone!

you will need

-1 large can of Campbell's cream of chicken soup (follow can instructions)
-1 regular  sized can of Campbell's cream of celery (follow can instructions)
-1 lb of boneless skinless chicken thighs (u can use breast but thighs are not as dry)
-1 can of Pillsbury Grand biscuits
-1/2 cup of flour
-1 yellow onion diced
-2 celery sticks diced
-salt and pepper to taste
-1 tbsp. bouillon seasoning for soup
-2 tsp garlic powder
-2 tsp onion powder
-1tsp of paprika
-1tsp of parsley
-1 bay leave
-4 tbsp. of butter

Step 1 :
  • boil chicken, add dash of salt and pepper and toss in bay leave. boil until meat it tender
  • remove chicken from pot let cool
  • then shred chicken with a fork and set to the side
  • keep chicken broth for step 3
Step 2:
  • in a large pot on medium heat add in butter
  • when butter is mostly melted toss in diced celery and onions
  • cook until onion and celery is soft

Step 3:
  • in the same pot pour in cream of chicken and cream of celery
  • instead of using water as  your can of cream of chicken and cream of celery  instructs remove bay leave and use chicken broth
  • bring to medium high heat (stir occasionally)
step 3:
  • toss your shredded chicken in your soup
  • add in salt, pepper, bouillon, garlic powder, onion powder, parsley and paprika
  • cook for about 10 minutes on medium heat
Step 4:
  • on a plate sprinkle flour
  • open can of biscuits, one by one pull apart biscuit and place on top of flour
  • be sure to sprinkle flour on top of  biscuit dough as well
  • using a rolling pin or a glass flatten biscuit
  • then cut biscuit into fours ( knock off any excess flour)
  • repeat until all biscuit are flat, floured, and cut
step 5:
  • then while your soup is on medium high heat
  • drop biscuits in one by one
  • stir and cook for 10 minutes ( stirring occasionally)
Step 6:
  • Bon Appetit  !


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