Easy Chicken & Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Cream of Chicken Soup, 2 can (10.75 oz) Roasting Chicken, light meat, 2 cup, chopped or dicedPeas and carrots, frozen, 1 cup Biscuit, plain or buttermilk, 40 biscuit (2-1/4" dia)Onions, raw, 1 cup, choppedChicken Broth, 10 cup (8 fl oz)
Add the 10 cups of chicken broth, peas & carrots, and onions to a large soup pot and bring to a boil. Chop of the roasting chicken into cubes and shred some chicken as well. Add chicken to boiling broth & vegetables. Add large can of Cream of Chicken Soup (any brand is good) to boiling mix. Turn down fire on soup pot. Remember to continously stir as the Cream of Chicken tends to burn. Cover and let it simmer a bit. Meantime take the 40 biscuits and cut them into 4s. Slowly add each cut biscuit to pot, stir, and repeat until last biscuit is added. Contiously stir for another 10 minutes and serve hot.
Serving Size: 1 cup for a total of 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user SPAZMAMA2001.
Serving Size: 1 cup for a total of 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user SPAZMAMA2001.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 4.8 g
- Cholesterol: 15.4 mg
- Sodium: 1,302.1 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.2 g
- Protein: 8.6 g
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