Ingredients
- 2 cans of chunk chicken
- 2 , 32 oz. boxes of chicken broth or stock
- 2 , 10.75 oz. cans of cream of chicken soup
- 6 to 8 frozen or canned biscuites
Details
Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Place a large stock pot on the eye on medium to medium high heat
Step 2
Open can chicken and dump in to stock pot
Step 3
Open cream of chicken soup and dump into stock pot with chicken.
Step 4
open and add one box of chicken stock to pot with soup and chicken and stir until soup and stock is smooth. Cover with lid
Step 5
Bring pot to low boil
Step 6
Remove lid and add biscuits one at a time using spoon to coat them with soup mixture. Cover and return to boil
Step 7
in 10 to 15 minutes check on biscuits which should be puffed up. Turn biscuits over. Cover and let boil but watch for boil overs. You may need to low heat slightly.
Step 8
After 20 to 25 minutes remove lid and turn heat off. Soup will thicken into a gravy .
Check biscuits by removing one onto a place and cutting in half. It should be light and fluffy on the inside and gooier on the outside to make really good dumplings.
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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