Chicken and Dumplings is a popular comfort food commonly found in the Southern and Midwestern United States. Steven’s “world famous” chicken n’ dumplings recipe. This is a quick and easy version as you use frozen dumplings.
Pack of Boneless/Skinless Thighs
(0r Breast – if you prefer whitemeat, but the dark thigh meat taste better in my opinion)
1 large can of Campbells Cream Chicken Soup
1 large can of Chicken Broth
1/2 cup milk (ONLY IF NEEDED TO EXTEND SAUCE CONSISTENCY IF TO DRY)
1/4 cup butter
1 regular size can of Green/Sweet peas (optional)
2 Chicken Bouillion cubes
1 pack of small carrots (optional)
1 cup diced of celery (optional)
1 package of MARY B’S – OPEN KETTLE FROZEN DUMPLINGS –
(Publix usually has them, WINN DIXIE always haves them. In the aisle with frozen breads and rolls)
Boil chicken in broth and maybe add some water if needed to cover chicken, with celery and bouillion cubes.
Garlic Salt, Salt and some pepper to taste!
Once Chicken is cooked, remove chicken from broth and store in fridge to cool.
Bring broth to boil and add dumplings ONE BY ONE!
Once Dumplings are all added, turn to VERY LOW and simmer for approx 30-45 minuntes.
IMPORTANT – STIR FREQUENTLY – AS THEY WILL STICK TO BOTTOM
After dumplings are cooked – Empty can of Cream Chicken Soup, butter, and milk.
Stir all together to cover dumplings with sauce.
Pull apart chicken into pieces (Larger pieces are better) – Add to mixture and STIR all together.
Empty peas and carrots into mixture and simmer for approx 20 minutes or so until carrots and peas are done.
AND LAST BUT NOT LEAST – ENJOY!!! 🙂
Great to serve with Yams!!!