Easy Chicken and Dumplings

Easy Chicken and Dumplings
1 (32) oz of chicken broth
5 cups of shredded cooked chicken
1 10 1/2 can of cream of mushroom soup
1 10 1/2 oz can of jumbo refrigerated buttermilk biscuits
frozen peas

Directions:  I always toss in some frozen chopped onions and season with a little pepper or Mrs. Dash. Bring first 3 ingredients to a boil over med. high heat. Cover, reduce heat to low and simmer, stirring occasionally. Increase heat to med. high : return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness: cut into 1/2 inch wide strips.;
Drop strips, 1 at a time, into boiling broth mixture. Add peas and cover, reduce heat to low and simmer 15 to 20 min. stirring occasionally to prevent dumplings from sticking.

Here’s what you’ll need:
  • Cut up 2 boneless, skinless chicken breasts to help them cook.
  • Put the chicken pieces in boiling water and let them cook for about 20 minutes.
  • Once the chicken is cooked through, drain them and then shred it with 2 forks.
  • Combine the chicken broth, cream of mushroom soup and cooked chicken in a dutch oven.  Bring it to a boil, turn it down and cover it and let it simmer for a bit and then turn it back up to a low boil.
  • While the chicken is boiling in the stock, throw some flour down on the cutting board.  Open the biscuits and pad them down until they were about 1/8 inch and then cut them into 1/2 inch strips.
  • Drop them into the pot and let it cook, cover, for about 20 minutes.  Stir it every once in a while so they biscuits didn’t stick.
  • Put about 1/2 bag of green peas in the pot, too.
Here’s what you’ll end up with:

This recipe is so good and easy.  The peas added a sweetness to the dish. I only added green peas but you could also add some carrots or whatever veggies you want to it.