3 or 4 chicken breasts
32 oz Chicken Broth
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
flour
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45
minutes. And shred.Place broth in medium to large sized pot. Stir cream of chicken soup
into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart
into three layers. Dip each layer into flour and then tear each layer into three
pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot,
or they will cook up, only gently push dumplings down into broth as they float
to the top. Cook about ten minutes after last dumplings are added. Add shredded
chicken and turn on low until ready to serve. added, Tear up chicken, add to
broth mixture.Turn to low until ready to serve.
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