Easy Chicken And Dumplings

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 cups chicken broth
• 3 -5 lbs fryer chickens, cooked and shredded, and off the bones
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 ounce) bag frozen peas and carrots
• 1/4 cup onion, diced
• 1 cup flour
• 1 (16 ounce) can biscuits, flakey style
• 1 teaspoon salt
• 1 teaspoon flour

Recipe

• 1 in a dutch oven bring 4 cups of broth and can of soup to low boil.
• 2 put remaining 2 cups of broth in a medium saucepan and bring to a boil.
• 3 pull apart biscuits into 3 layers, set on plate.
• 4 in a small bowl add 1 cup of flour, salt and pepper.
• 5 take each layer and coat each side really well with the flour mixture.
• 6 tear each layer in to 3 pieces and gently place each piece in dutch oven.
• 7 gently push down dumplings with a large ladle, spoon or spatula, cover and simmer on low for 10 minutes. do not stir.
• 8 add chicken vegetables and onions to medium saucepan, boil for 10 minutes.
• 9 gently add chicken veggie mixture to soup mixture and gently press down with the ladle, spoon or spatula. do not stir.
• 10 cover and cook and additional 5- 10 minutes.