Quick Chicken and Dumplings
If you want more liquid, either add more chicken broth, or 1 cup water + 1 chicken bouillon cube. The key is to make the broth as tasty as possible! This makes 4-6 servings.
Ingredients
3 cans chicken broth
2 cubes chicken bouillon (plus extra, if needed)
1 cup of water
1 can cream of chicken soup
2 tablespoons onion flakes
1 teaspoon garlic powder
1 cup (or more) cooked and shredded chicken (or canned chicken)
Salt and pepper to taste
1/4 cup of flour
2 cans 16-ish oz. biscuit dough
In a large sauce pot, whisk together 1 can of chicken broth and flour. Add in everything else except biscuit dough and mix well. Bring to a boil.
In the meantime, remove dough from can and cut each biscuit into 4 pieces if you like big dumplings, or 8 pieces if you like little ones.
Next, taste your broth. If it tastes too weak, add a cube of chicken bouillon. Re-season with garlic powder, onion flakes, salt, or pepper. When you are happy with the taste, bring it to a low soft boil. Drop biscuit dough pieces into broth, place on the lid, and simmer for about 20 minutes, only opening the lid every 5 minutes to poke the dumplings to make sure they’re evenly cooked. Try not to stir the dumplings or open the lid more than necessary.
When dumplings are cooked (cut one open to see), they will be fluffy on the inside.
Serve!