Recipe Description
Recipe Submitted By: Tommy Hodges
Ingredients:
1 12.5oz. can of pre-cooked chicken
1 can of Chicken Broth
1 can of water
1 large can of Large Butter Biscuits (10 Biscuits per can)
This mix makes enough for 4 servings with only Chicken and Dumplings for you meal. With other veggies you can use smaller portions and serve 8 with smaller portions.
If you need more Chicken and Dumplings you can just double the mix and have plenty for large servings of them.
Directions:
Pour Chicken Broth into your pan and fill Chicken Broth can with water and add to broth.
Drain the juice out of the can of chicken into the pan with the broth and water.
With the Broth, and water, and chicken juice ready in the pan.
Pour the chicken into a bowl and use a fork and knife to shred the chicken into small shreds. So there will be enough chicken for the dumplings when they are served. Without shredding the chicken it will take more cans of chicken for enough chicken to be in the dumplings. Pour shredded chicken into the pan with the broth and water and chicken juice and bring the mix to a boil.
While the mix is coming to a boil on the stove eye cut the canned biscuits into four sections making three cuts across the biscuits. If the mix boils before you get the biscuits all cut just stir it good between cuts of the biscuits. Or you can wait till you get the biscuits all cut and bring the mix to a boil to not have to worry about the chicken sticking to the pan bottom and burning.
Turn the biscuits and make another three cuts that make the biscuits cut into small squares. I cut two biscuits at a time so the mix wont boil to fast and burn the chicken before the biscuits are all cut.
Once the biscuits are all cut into small squares and the mix is at a boil it put the biscuits squares into the mix in the pan. stirring the mix so the chicken wont burn on the bottom of the pan and stick to the pan bottom.
Once you mix is boiling with the biscuits in stir them good and the butter will come out of the biscuits making the juice yellow and thick. That makes the dumplings cook faster and the mix thicker all at the same time. Plus it stops the chicken from sticking to the pan bottom and burning and giving the dumpling an over cooked taste.
After the biscuits have been in the pan at a boil for about 3 minutes with continuous stirring. Cut the heat down to a medium low and keep stirring the mix till the heat in the dumplings goes down to stop the sticking and burning on the bottom of the pan.
Then let them cook for about another 10 minutes with occasional stirring. That makes the biscuits turn into some of the best dumpling you can make.
The Chicken and Dumplings are now ready to eat but they will be very hot from the heat. Add pepper and other seasonings to them to fit you needs and taste needs. (I only use pepper and they are so good I can eat the whole pan all by myself).
A beginner cook can make these in a flash and very good to. But when you are already a seasoned cook, and they look good to your eyes and tasting turn the heat off and keep stirring until the eye start to cool down. Then you can leave the pan on the hot eye and they dumpling will slowly keep cooking and making them even better.
Enjoy:
I’m Tommy Hodges and I submit this recipe to Foodies TV in honor of my mother Doris Hodges.
