It just sounded good to me today! Of course, I will cheat and use a rotisserie chicken and canned biscuits. But I swear, it is a good as the from scratch version.

 

I love chicken and dumplings but my family won't touch them. I get the canned ones and add some fresh chicken and spices and let them eat what they can find! I hadn't thought of the roasted chicken but that is a good idea. Chicken salad sandwiches after the dumplings! 

They have frozen dumplings at most grocery stores that aren't bad. They are usually near the frozen bread area. 

I have never made them before but would love to have an easy recipe. That sounds wonderful for tonight. 

Homemade are really not easy unless you want to. I prefer the flat dumplings instead of the fluffy ones.

Easy:
Fluffy - use can biscuits and cut into pieces
Flat - run to the store and find the frozen one (real easy and the only thing I didn't like about them was they needed a little salt)
I've also heard of people using flour tortillas, cutting into pieces. 

Who will make it for me? The wife is visiting her sister out of town. 

This pretty much what I have simmering on the stove now, only I also take the "remains" of my rotisserie chicken and let it simmer for a while in the broth and then strain it for a richer broth.

Don't tell them how easy this was and no one will ever guess!



Easy Chicken and Dumpling:

1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits (I use Pillsbury Grands-8 ct)
2 carrots, diced
3 celery ribs, diced


1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Note:

One roasted chicken yields about 3 cups of meat.

 

Use flour tortillas instead of biscuits cut into strips. We've used them for years. Going to have a bowlful for lunch. 

If it can't be grilled I don't cook it. 

Thank you! I am going to fix it tonight. I get so tired of the same old thing and run out of ideas for quick and easy on work days. 

I actually prefer canned biscuits. I think they fluff up the best. 

I have taco soup cooking away in the crockpot. It's absolutely a soup/chili/stew day. Stay warm everybody! 

I've had a roast in the oven since this morning and have added some potatoes and carrots to the pot.

Dinner rolls are "rising" and should be ready to be baked real soon.

House is smelling good! 

This is a pretty darn good recipe for chicken and dumplings, but I leave out the poultry seasoning...

This is similar to the old Picket House in Woodville.

Big Thicket Chicken & Dumplings 

I've made them from scratch, and from flour tortillas, and canned biscuits. The biscuits win!

And it is so easy. Love it.

I've also made a Cajun twist on it that uses a homemade roux first. It's in Southern Living. That was really good too! 

Chicken and Dumplings kind of day




I miss fishlady. 

Now am hungry...