SUNDAY NIGHT CHICKEN AND DUMPLINGS

Today is play day. A morning of golf and an afternoon of gardening. The weather is wonderful here in Texas so the nursery is the place to be seen and heard! After all the household chores are done, we are going to be spending a relaxing Sunday evening listening to the birds and the soft sound of the fountains by the pool. No need to fuss about dinner...it's that ever so easy Chicken and Dumplings on the menu tonight!

 

 A SOUTHERN FAVORITE!

 

 

SUNDAY NIGHT CHICKEN AND DUMPLINGS

1 Rotisserie Chicken

32 oz. Chicken Broth

1 10 oz. can Cream of Chicken Soup

1 cup diced carrots
1 cup diced celery

1/2 t. dried thyme

1 can buttermilk grand biscuits

1 cup flour

Salt

Pepper

 Shred the meat off the rotisserie chicken.

In a large pot, bring the chicken broth to a boil. Add the diced vegetables.
Add the cream of chicken soup and the chicken pieces. Mix well.
Add salt and pepper, to taste.

 Take the biscuits and split them lengthwise, so you have two thinner biscuit rounds for each biscuit.

Dip them in a plate of flour and cut them into quarters.

Place them onto the top of the soup. Gently poke the dumplings down, randomly, while cooking for about 10 minutes. Be careful of stirring because it can break the dumplings apart.

Once the dumplings are cooked, you're done!