| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut in pieces |
| 1 |
cn |
Cream of chicken soup |
| 1 |
|
Stalk of celery; diced |
| 2 |
cn |
Buttermilk biscuits |
| 1 |
|
Carrot; chopped |
| 1 |
sm |
Onion; chopped |
INSTRUCTIONS
Boil the chicken, celery, carrot and onion in salted water until tender.
Remove chicken from broth. Cool, debone and set aside. Add can of cream of
chicken soup to the broth. Stir, simmer on low heat. On a floured board,
roll out each biscuit, and cut into strips. Drop biscuit strips onto soup
mixture, alternating with pieces of boned chicken. Using a large spoon,
push the biscuit and chicken layers into the soup mixture. Cover and
simmer, 15 minutes, until mixture is thickened and dumplings are cooked.
Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier"
<frosty@cibola.net> on Sep 14, 1997
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