Chicken and dumplings are a favorite recipe in Doug's family. Apparently his grandma used to make a completely homemade version, then his mom perfected her spin on them, and now this is the recipe that I have pieced together, trying to remember watching her prepare them a few thanksgivings ago. As is the case with most of my recipes when I try to write them out, amounts often vary depending on how many I am cooking for, or what I have on hand, so use your taste and best judgment as a guide.Quick Chicken and Dumplings
boneless, skinless chicken breasts
2-4 cans refrigerated biscuits (just not the flaky layers kind)
large container reduced sodium chicken broth, plus 1-2 small cans for poaching
2 cans low sodium cream of chicken soup
salt and pepper
In a large, deep saute pan, poach the chicken breasts in water and chicken broth, seasoned with salt and pepper. Remove with a slotted spoon to a cutting board and allow to cool enough to shred with forks. Combine shredded chicken with cream of chicken soup and some chicken broth in a crock pot turned to low heat.
Separate biscuits onto a cutting board. Use a pizza roller to cut each biscuit into quarters. Using the same saute pan (adding more chicken broth if necessary), work in batches and gently drop biscuits into the simmering liquid, being careful not to overcrowd. Cook until the dough is no longer raw and remove with a slotted spoon, transferring the biscuits into the crock pot with the other ingredients. Repeat with remaining dough. Adjust liquids in the crock pot to desired taste and consistency.
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