Chicken and Dumplings
Directions
- 1In a Dutch oven, combine one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk together.
- 2While the mixture heats up, prepare the biscuits by rolling them out individually until flat.
- 3Cut the flat biscuits into smaller pieces.
- 4Shred the rotisserie chicken.
- 5Once the stock is boiling, add the cut-up biscuits in handfuls. Stir gently in between.
- 6After about five minutes, add salt and a ton of pepper to taste.
- 7Add the shredded chicken to the pot.
- 8Add a cup of water if the mixture is too thick, cover and cook for another five to ten minutes.
Ingredients
- 1 can cream of celery soup
- 32 ounces chicken stock
- 2 cups flour
- 8 can biscuits
- 1 rotisserie chicken
- 1 pinch salt
- 1 ton pepper
- 1 cup water
Equipment
Dutch ovenwhiskrolling pinknife
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