Chicken & Dumplins
The hunt for the best chicken and dumplings in the South still rages on. Is it Cracker Barrel Old Country Store? Is it your grandma Pearl’s recipe on your father's side? Either way, I am willing to test any/all candidates. This dish is guaranteed to warm your soul.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings
Ingredients:
- 13 oz of chicken, cooked and shredded
- 4 cups of chicken stock
- 1, 20 ounce can of cream of chicken
- 1, 14 ounce can of corn drained
- 1, 14 ounce carrots, sliced
- 2 tubes of refrigerated biscuits, cut into quarters
- fresh parsley to garnish
Directions:
- Preheat oven to 350°
- Drain corn and set aside
- Slice carrots and set aside
- Bake chicken for 20 minutes
- In a large pot, bring chicken broth and cream of chicken to a boil
- Add sliced carrots + corn to pot
- Add biscuit quarters to the pot
- Shred and add chicken to the pot
- Simmer for 20 minutes, occasionally stirring to keep dumplings from sticking together
- Pour into bowls + garnish with fresh parsley
