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Chicken and Dumplings Recipe


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     Chicken and Dumplings

Category   Entrees - Maindishes
Sub Category   None
Servings   10
Preptime   320 minutes

1 4-pack Pillsbury country biscuits (red or blue pack)
3 cans swanson natural goodness chicken broth
6 cups of broth
3 cans of water
1 healthy request cream of chick 98% fat free
1/2 cup skim milk
4 chicken breast halves
black pepper to taster

The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way) In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.
Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low.

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