Chicken and Dumplings

One large and one small can Swanson chicken broth (natural goodness)
one half large onion
one pound carrots
4 stalks celery
one can Campbell's chicken gravy
one can Pillsbury grands buttermilk biscuits
One boullion cube
seasonings to taste
2 lbs chicken breast

Add chicken broth to large pot. Set to simmer. Add boullion cube. Peel and chop approx 1 lb of carrots and 4 celery stalks and place in broth. Cut up one half of a large onion and add to broth. Bring to a boil and then lower heat and let simmer.

Cut up chicken breast and place in skillet. Add seasonings to taste (i use salt, pepper, onion and garlic powder). Add just enough water to cover the chicken. Place lid on the skillet and let chicken simmer until no longer pink. Add chicken AND water to the broth. Let simmer while preparing dumplings.

Open can of biscuits. Flatten each biscuit until it is 1/4=1/3 inch thick. Cut into quarters (tirangles). Coat with flour.

Add Chicken gravy to pot and stir. Remove any scum that has flated to the top.

Add dumplings to pot, makings sure they are completely submerged in broth before rising back up to the top. They will float on top of teh broth until they are cooked. Place Aluminum foil over pot and replace lid for a tight seal. Turn to medium heat and allow to simmer for approx. 25 minutes, stiring occassionally.

Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user JENNYBOP.