This old-time recipe for chicken and dumplings made with condensed cream of celery soup and refrigerated biscuit dough will bring back childhood memories.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
376 Calories
Recipe Instructions
Step 1
In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 2
Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
Step 3
Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.
Ingredients
salt and pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
