Monday, July 21, 2014

Chicken and Dumplins - Michelle Wiles

Chicken and Dumplins

1 32 ounce can of chicken broth 
1 can Cream of Chicken Soup

3 cups of cooked and shredded chicken 

¼ teaspoon poultry seasoning

2 carrots sliced

3 celery ribs diced

1 can of buttermilk biscuits

Bring chicken broth, chicken, chicken soup, and poultry seasoning to a boil.

Cook 5 minutes.

Flatten biscuits, and cut into 1/2 inch strips.

Drop one at a time into boiling pot.

Add carrots and celery.

Reduce heat to low and simmer 15 to 20 minutes.

Stir occasionally.


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