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Cheater Chicken & Dumplings
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Description
Do you love good old school comfort food? Do you want a quick and easy meal that tastes like you spent all day in the kitchen? Do you feel like something hearty for Sunday lunch on a cold day? Are you scratching your head wondering what in the world you’re going to take to that potluck? Well, this version of the old southern classic will nicely fit any one of those situations.
Ingredients
- 1 whole Store-bought Deli Rotisserie Chicken
- 3 stalks Celery, Split Lengthwise And Sliced About 1/2" Thick
- ½ whole Medium Onion, Diced
- 2 teaspoons Seasoned Salt (I Use Lawry's)
- 1 teaspoon Garlic Salt
- 1 carton (26 Oz) Chicken Stock (not Broth)
- 2 cups Water
- 1 can (26 Oz) Cream Of Chicken Soup (I Use Campbell's)
- 1 can Ready-to-bake "flaky" Biscuits
- ¼ teaspoons Dry Poultry Seasoning
- 1 cup Frozen Carrots (optional)
Preparation
Remove the skin from the chicken and pick all of the meat off. Cut/tear the meat into bite-sized pieces, and set aside.
Heat a stock pot over medium-high heat. Add the celery, onions, and both salts.
Saute the onion and celery for about three minutes, stirring often. You don’t need any oil. Don’t worry if it starts to brown and stick a little. The next step will take care of that.
Add the stock, water and soup to the pot, reduce the heat and let it come to a simmer. Simmer for 10 minutes, stirring occasionally. You might need to whisk it a little to get the soup to fully incorporate.
While the liquid is simmering, flour both sides of five of the canned biscuits. Using a rolling pin, roll each biscuit out to about 1/8″ thick. Cut the biscuits into 1″ wide strips and cut the long ones in half lengthwise. You now have dumplings, so set them aside.
(Note: The flour is key, as it will help thicken the liquid.)
Add the chicken, poultry seasoning and carrots (if desired) to the pot and increase the heat to medium-high. Bring the liquid just to a boil (it must be boiling).
Drop the dumplings into the boiling liquid and stir just enough to ensure they are all as submerged as you can get them. Stir gently so that you don’t break up the dumplings.
Let the pot boil gently uncovered for about 10 minutes, softly stirring/folding occasionally.
Remove from the heat, pour into a serving dish and let stand about 10 minutes.
Serve and enjoy!
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4 Comments
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smalltowngirl on 7.29.2010
I have made a version of chicken and dumplings this same way! I find if I heat the rotisserie chicken up in the stock and water or broth it gives the dumplings a much richer taste. My Dear Sweet 95 yr old Grandmother (imagine that) was the first to teach me this quick (can biscuit) dumpling trick!
rhondatn on 2.17.2010
I’ve made this recipe twice now and it’s a hit. The only change that I have made is to either get the low sodium broth or cut out the seasoning salt as it was a little salty for my family. Otherwise, a quick easy alternative to the homemade version.
on 2.16.2010
I must correct my spelling– inadvertently.
There. I feel better now.
on 2.16.2010
This was a great family meal tonight. I ended up (inadvertedly) making a change to it though. I failed to read that I was supposed to roll the biscuits. Instead I had cut the biscuits into thirds, and cut the middle strip in half, and then floured all of those. But you know what, I actually think it was fine because I really liked having more substantial dumplings. Next time I am going to add more carrots and celery too because then I won’t have to have a vegetable ‘side dish’. And, I served this with mashed potatoes which worked out well for the gravy. We’re all stuffed! Thanks for sharing the recipe.