Short Cut Chicken 'N' Dumplin's
From Sonja
This recipe for chicken and dumplings was given, or rather
demonstrated, to me by a roommate named Jean (nickname Cookie) when I lived in
the YWCA in
Shreveport,
Louisiana back in the 1960s. There was only
one apartment-sized four-burner stove to serve two floors of suites rented by
young, single working girls. If we cooked a hot meal, it had to be something
that could be made quickly. In my opinion, this tastes almost as good as the
chicken and dumplings made from scratch. Recently, I shared this recipe with a
cousin, who e-mailed me that it tasted just as good if made from soft tortillas
cut up in strips to use in the place of canned biscuits, if you enjoy a Tex-Mex
flair to your cooking.
Short Cut Chicken 'N' Dumplin's
1 can chicken broth
1 large can refrigerated biscuits
1 8-oz. can chicken meat or 1 cup coarsely diced cooked chicken (optional)
1/2 cup half and half or undiluted evaporated milk
salt to taste
1/4 tsp. black pepper
In saucepan, bring chicken broth to boil. Add salt to taste and pepper. If
canned chicken meat is used, break up and flake meat with fork and add to
boiling broth. (If home cooked, diced chicken is used, simply add to broth.)
Open can of biscuits. Pinch each biscuit roughly into quarters. Flatten each
quarter and drop into boiling broth. Reduce heat and simmer about 4 to 5
minutes. Just before removing from heat, stir in the 1/2 cup half and half or
undiluted evaporated milk. Serves 3 to 4 people.
Some people prefer this recipe without the addition of the chicken meat. Use the
buttermilk canned biscuit in preference to the regular flavored canned biscuit
for a more Southern homemade flavor to the dish.
Join us in sharing old family recipes and memories
Submit Your
Heritage Recipe
www.heritagerecipes.com © 2004-2016
| Home |
New Recipes | Site Map
Sharing Old Family Recipes, Traditions and Memories
The majority recipes at Heritage Recipes have not been tested by
us.
Share
|