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Ingredients Easy Chicken & Dumplings:
- You need 4 for boneless, skinless chicken breasts, cooked and cut into pieces.
- Give 1 – 10.5 oz can condensed cream of chicken soup.
- Prepare 2 for 14 oz cans low sodium chicken broth.
- Provide 3 – tbl. tablespoons margarine or butter.
- Require 2 for 7.5 oz cans refrigerated buttermilk biscuits (do not get layered biscuits).
- Provide 1 cup all purpose flour.
- Need 1 for salt and pepper to taste.
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Easy Chicken & Dumplings process:
- Cook chicken breasts in about 3-4 cups water for about 30 – 45 minutes. Remove, cool and break into bite size pieces. Add both cans of chicken broth to a large pot pot. Add cream of chicken soup and bring to a boil. While mixture comes to a boil cut biscuits into 4ths. Cut the chicken into bite size pieces or shred. In a separate small bowl add 1 cup of flour. Dip each biscuit piece into flour. Shake off any excess, drop into hot broth one at a time. Continue with remaining biscuit pieces until you have dropped all of the biscuits into the broth. Using a wooden spoon or a spatula push the biscuit pieces down gently under the broth and cover. Try not to stir to much. Just every once and a while push the dumplings down into the broth. Cook on a low simmer for about 20 minutes and then add 3 tablespoons of margarine and the chicken. Gently stir to mix and cook an additional 10 minutes. Keep warm and serve. Add additional salt and pepper if needed..
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