Chicken & Dumplings doesn't have to be hard, or take all of a Sunday afternoon to cook. The added bonus is/was a very happy husband. My 3 year old princess said that she wanted to learn how to cook it! (And it's almost easy enough for her to do, if only she could use a sharp knife and the stove.)
Once my oldest gets home from running errands with his grandfather, there will probably be no leftovers. That should say it all right there.
From Southern Living 2010, p. 36.
Chicken & Dumplings
1 32 oz. container low-sodium chicken broth (I just used 4 c. from my freezer.)
3 c. shredded cooked chicken (again, from my freezer or you could buy one already cooked at the store)
1 (10 3/4 oz) can reduced fat cream of chicken soup
1/4 tsp. poultry seasoning
1 (10.2 oz. can) refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to boil.
Place bicuits on a lightly floured surface. Roll or pat each biscuit to 1/8 in. thickness; cut into 1/2 in. wide strips (pizza cutter works great for this).
Drop strips, one at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.
When one is using stock and chicken from the freezer, don't thaw it first. Just throw it in the Dutch oven. This will buy you the time to not have to prep before you start cooking.
Unfortunately, this isn't a good one for the freezer. I was just in the mood for an extra happy husband today.
Til next time!