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Chicken and Dumplings Great Recipes meals in under 30 Minutes

Updated on April 22, 2017
Brigitte Thompson profile image

Brigitte Thompson has been a realtor in Austin, TX, since 2007. She enjoys cooking and writing blogs about Texas.

Chicken and Dumplings

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Chicken and DummplingsCut biscuits Dumplings are done when they float to the topServes 8 or more
Chicken and Dummplings
Chicken and Dummplings
Cut biscuits
Cut biscuits
Dumplings are done when they float to the top
Dumplings are done when they float to the top
Serves 8 or more
Serves 8 or more

Ingredients

  • 6 Tyson frozen boneless skinless chicken breast
  • 1 onion, chopped
  • 1/2 cup celery leaves and stems, chopped
  • 20 frozen buttermilk biscuits, cut into 1/4 quarter
  • 1 tsp coarse black pepper
  • 1 tsp salt
  • 2 - 48 oz Swanson chicken broth
  • 1 tsp Weber Beer Can Chicken Seasoning

Instructions

  1. Dice Chicken breasts into cubes, chop onion and celery
  2. Pour both 48 oz Swanson Chicken Broth into a 12 quart stock pot. Bring to a rolling boil, turn heat down to a simmer. Add diced chicken, onion and celery. Add Salt, Pepper and Beer Can Chicken seasoning. Simmer for 20 minutes or until chicken is white and tender.
  3. Cut frozen buttermilk biscuits into quarters (note biscuits are easier to cut partially frozen). Bring broth back up to a slow boil, drop quartered biscuits in one at a time. Slowly stir as you add in biscuits. Salt and pepper to taste. Dumplings are done when the biscuits float to the top. (cook time less than 5 minutes). Some biscuits will boil away creating a creamy broth.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 8 or more

Recipe Rating

4 stars from 1 rating of Chicken & Dumplings

© 2012 Brigitte Thompson

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