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How to Make

INGREDIENTS

  • 6 boneless chicken breasts (with skin on)
  • 1 can chicken broth
  • 4 cans refrigerated biscuits
  • 2 carrots
  • 1 cup fresh green beans
  • 2 stalks celery (with leaves)
  • 1 medium onion
  • 1/2 cup (1 stick) margarine
  • 1 cup Smith's milk
  • salt and pepper, to taste

DIRECTIONS

  1. Cook chicken in large pan with enough water to cover chicken completely.
  2. After chicken starts to boil, add chopped celery, carrots, green beans, onions and broth.
  3. When chicken is cooked, remove from broth, take off skin and cut into large chunks. Bring broth and vegetables to a rolling boil.
  4. Open and remove biscuits from tubes. Flatten each biscuit and cut into 4 strips. Drop each strip into boiling mixture, stirring occasionally.
  5. When dumplings are cooked, add salt, pepper, Smith's milk and margarine and continue cooking until desired consistency is reached.
  6. During last 10 minutes of cooking, add reserved chicken.
  7. Serve hot.

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