Postby DeWayneTN » November 14th, 2008, 12:24 pm
I used canned Grands biscuits, but everyone seems to enjoy mine alot.
A few years ago, some friends came over to make some chicken and dumplins and part of the recipe had things I've never had in them but they turned out to be great. I don't have it exact but here are some highlights:
-Boil chicken in water that just covers the chicken and add butter and salt - I normally use chicken breast strips so it's easier to break up after.
-When it's done, put on a plate with paper towel to cool so you can break it apart later.
-Keep the water and add chicken broth and cream of chicken soup. The more you want to make, the more of this you add. Broth makes it more soupy and the cream of chicken makes it thicker
-Add Rigatoni pasta (told you it was different) and contents of can of steamed potatoes (preferably cut up). Boil until the pasta starts getting tender.
-Keep it boiling and start pinching off parts of the biscuits for dumplins. Go fast and try to make sure they drop below the liquid a little. Keep stirring.
-After a few minutes, add the broken up chicken and pepper to your preference.
-If you think it's too thin, add more dumplins (keep extras on hand) or too thick, you can add milk or more broth.
It is some good eatin'.
"...The life you see me living is not 'mine,' but it is lived by faith in the Son of God, who loved me and gave himself for me. I am not going to go back on that."- Galatians 19:20 (The Message)
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