My great-grandmother made some of the most delicious chicken and dumplings. My dad would also make them and I still remember smelling them when he would cook them. I taught myself to make them and it brings back so many memories! I added my own spin on them, of course. This recipe doesn’t take a lot of time, and it will be sure to please!
- 32 oz. Chicken Broth
- 1 pint Heavy Cream
- 2 cans canned biscuits, or you can use Joie’s Biscuits
- 1 can Cream of Chicken soup
- Salt and Pepper
- 2-3 cups cooked chicken*
- Combine chicken broth, heavy cream, pinch of salt, and pinch of pepper in a dutch oven on medium heat and bring to slight boil. While the broth and cream are cooking, open the cans of biscuits. Flatten each biscuit and cut into quarters.
- When the broth and cream have reached a slight boil, add cooked chicken, cream of chicken soup, and biscuit peices. Cover with a layer of black pepper, and stir. Continue to cook for 10-12 minutes, stirring frequently.
*I use bagged, frozen pre-cooked shredded chicken usually because of time constraints. Just heat per instructions on bag.