Cooking Princess: Chicken and Dumplings

Hello all!

Coming at ya with a ole southern classic: CHICKEN AND DUMPLINGS!

In all honesty, I did NOT like Chicken and Dumplings when I was growing up. (Sacrilege for someone born and raised in South Alabama!) My mom always put these weird, frozen dumplings in hers and just....yuck.

However, Jeremy loves Chicken and Dumplings so I figured out a recipe. And it is so easy!
First, you must gather your supplies!

 Campbell's Cream of Chicken Soup (I like the kind with herbs), chicken broth, chicken stock or bouillon, a rotisserie chicken (lots of chicken here), and some spices.
Plus...

 Half a stick of butter! (Channel your inner Paula Dean.)

For the dumplings, I just use some Pillsbury Grands biscuits. They come out really fluffy and tasty!

The first thing I do is tear into that rotisserie chicken! Be sure to pick out all the bones and check for the really tiny ones!
Most people use uncooked chicken breast or tenders, but I like the ease of just tossing everything in the pot.

 Next, we put the broth...

 ...soup...

 ...half stick of butter...

 ...stock...

...and spices in the pot and boil it up! (I love to add Tabasco to mine. Make it Cajun!)

Now, we toss in the chicken and let that all simmer for a bit while we prep the dumplings.

Take each biscuit and slice it into 8 pieces....

Then you just have to roll them up! I like to marinate them in Tabasco before tossing them in the pot.

Mickey loves some Chicken and Dumplings. He also loves his stuffed dragon, which is almost as big as he is!

Toss your dumplings in the pot and watch them grow! Keep stirring while it simmers or they will stick together.

This is what it looks like when done!

TASTY!

Nothing better than sitting at home with a good meal, a tasty drink, and a great book! (I will have a review of Kalona's Fall coming out in a few weeks.)

The entire recipe is below and feel free to comment with questions or to let me know how your meal turned out!

Happy cooking and until next time,

Princess K

Chicken and Dumplings
What you'll need:

• 1 rotisserie chicken
• 1 can of Campbell's Cream of Chicken and Herbs soup
• 32 oz of Chicken Broth
• 4 tbsp butter (half stick)
• chicken stock or bouillon cube
• 1 can of Pillsbury Grands Biscuits
• Spices of Choice and flour (for thickening)

1. First, pull all of the meat from the rotisserie chicken, being careful of the bones. Set aside.
2. In a large cooking pot, pour in chicken broth, soup, stock or bouillon, and spices and heat to mild boil. Add butter and let it melt before adding chicken.
3. On a plate, cut uncooked biscuits into 8 wedges per biscuit and roll between palms to create a small ball.
4. Once all the biscuits have been cut and rolled, start adding them to the pot.
5. Turn down heat and continue to stir while simmering. About 10-15 minutes.
6. Check the dumplings by slicing one in half. If the center is cooked through and hot, you are ready for supper!