When it's cold and snowy, something warm and comforting will hit the spot!
Let's make chicken and dumplings for lunch!
Ingredients:
1 rotisserie chicken
2 cans Buttermilk biscuits
1 can Cream of Chicken Soup
32 oz. box chicken stock
1 1/2 (1.5) cups of milk
1/2 (0.5) tsp. poultry seasoning
1/2 (0.5) tsp. black pepper
1/2 (0.5) stick butter
For Thickener:
1/4 (0.25) cup flour
3/4 (0.75) cup milk
Tools:
whisk
large or medium pot
cutting board
knife
mixing spoon or rubber spatula
Remove all chicken from the bones and dice. Set chicken aside.
Cut biscuits into 1/2" nuggets... the best way is to roll each biscuit between your hands forming a long tube; then cut the tube into 1/2" nuggets. Set cut up biscuits out on a cookie sheet keeping them separated.
In a large pot, combine chicken stock, cream of chicken soup, and milk, whisking together until soup is dissolved. Add poultry seasoning and black pepper. Bring to a full boil and then add butter. Lower the heat to medium so that the liquid continues to simmer but not boil.
When the butter has melted, start CAREFULLY dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low. Once all of the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add the thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once the liquid begins to thicken, add the diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When biscuits are no longer doughy but firm, it is ready to be served.
Makes 6 servings.