Chicken and Dumplings
Directions
- 1In a dutch oven, add one can of cream of celery soup and a 32 ounce box of chicken stock. Whisk it up and put it on the stove to boil.
- 2While that heats up, get some flour (self rising or all purpose) and a can of 8 biscuits.
- 3Flour your rolling pin and keep eye contact while you do it. Take the biscuits and roll them out flat, one at a time.
- 4After they’re flat, cut them up into whatever size and shape your heart desires.
- 5Let the canned biscuits sit out on the counter for about half an hour before rolling them out.
- 6Once the water starts boiling, turn it down to a simmer and start putting the biscuits into the pot, a handful at a time. Give them a little stir in between.
- 7Shred the rotisserie chicken into big old chunks and add it to the pot with a pinch of salt and a ton of pepper.
- 8Let it go uncovered for five more minutes, then add a cup of water.
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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