Monday, October 29, 2012

Rebecca's Easy Chicken and Dumplings

For Soup:
Cube 1 very large chicken breast, or 2 -3 small ones into 3 cups of water in a pot. Cover and boil 20 min.
Add 2 cans cream of chicken soup, celery salt and pepper to taste, 1 cup frozen veggies, and dumplings. Cook about 6 min. uncovered. Serve soup in bowls with dumplings on top, and enjoy! Serves 6 adults.
For Dumplings:
Combine 2 cups flour, 3 tsp baking powder, 1/4 tsp salt, 1/4 cup cold butter, 1 cup milk. Drop by large spoonfulls on top of soup. They will still look moist on the outside after cooking but are done when cooked inside. Makes about 12-16. (This is actually my drop biscuit recipe and you can use this for yummy biscuits in the oven at 350' for 12 min also!)

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