When Bob and I crave comfort food, I know I can count on this quick-and-easy Chicken n' Dumplings recipe to fill the bill.
Although it reminds me of Sunday lunch with my grandmother, I got the idea from my now-dog-eared copy of The Best of Mr. Food: Home Cookin' in a Hurry (Oxmoor House, 2003), which has inspired me on many a hurried occasion. This family favorite may ooze with homemade-tasting goodness but making it is as easy as child's play because you use refrigerated biscuit dough.
Bob's Great Grilled Chicken gives this soul warmer an out-of-this-world, wonderful flavor. But you can use deli, boiled, roasted or leftover, cooked chicken. You'll need three cups (that's about three, skinless, boneless chicken breasts) plus fat free cream of chicken soup (why not save calories where you can!?), chicken bouillon and a can of good ole breakfast biscuits like Pillsbury Simply Buttermilk.
It's so simple, why wait till Sunday? With six, basic ingredients, you can take two steps and treat your family to this creamy, comforting classic any night of the week.
Combine all ingredients except the biscuits in a large Dutch oven. Bring to a boil over medium-high heat, stirring often.
Drop biscuit pieces into boiling mixture, one at a time, stirring gently. Cover. Reduce heat to low and simmer 20 minutes, stirring occasionally.
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