anyone who doesn't love chicken and dumplings is completely un-American, in my very humble opinion. the original recipe is courtesy of Southern Plate, which is an awesome recipe site if you haven't discovered it already.
the only deviation I made to her recipe was adding onion. next time I think I will try doubling the sauce (surprise surprise) and adding onion, carrots, and celery to the liquids before heating them. YUM!!!
pee.ess. normally I try taking a photo of the food both in the pot and plated...this time? I was too busy ENJOYING this wonderful recipe, so I totally forgot the whole photo-ing thing. so you only get the pot.
you will need:
3 or 4 cooked chicken breasts (I used a roasted whole chicken)
1/2 large white onion
32 oz chicken broth
1 can cream of chicken soup
1-10 count can layered butter biscuits
salt and pepper
flour
preparation:
shred chicken
dice onion
place chicken broth in a stock pot
add diced onion
whisk cream of chicken soup into broth
salt and pepper to taste
bring broth mixture to gentle boil
pull each biscuit apart into three layers
dip each layer into flour and then tear each layer into three pieces
drop gently into boiling broth mixture
cook:
cook about ten minutes after last dumpling was added
(while cooking, gently push dumplings down into broth as they float to the top)
add shredded chicken and heat until hot
serve:
serve with a side salad