The Pub Recipe Book

Close Enough to Chicken and Dumplings

Sent in by Eric Storm

An extremely easy yet tasty dish similar to chicken and dumplings, but not nearly so involved.

Difficulty Level: ♦♦ - Any Average Adult Can Do This

Prep Time: None
Cooking Time: 30 minutes
Post-Cooking Time: None

Yield: Makes 3-4 servings

1 lb. Chicken Breast 30 oz. cream of chicken soup 1 can biscuits

Preheat oven according to directions on biscuit canister. Place chicken in large pot of water. Boil for 20 minutes. Using tongs, remove chicken from pot and carefully cut into bite-size pieces. Place biscuits in the oven to bake according to directions on canister. Dump water from pot and return chicken, adding in the cream of chicken soup. Reduce heat to medium-low. Add milk while stirring, until sauce is to the desired consistency. Cover chicken mixture until biscuits are done. Stir occasionally. Once biscuits are done, open them up and lay them on a plate. Spoon chicken mixture over the biscuits.

Helpful Hints

Pretty much all of the amounts in this recipe can be messed with, but I would not try to make a smaller batch than what is listed. We regularly use 1 1/2 lbs. of chicken, and one large can of cream of chicken soup (which probably isn't exactly 30 oz. You don't need to be really precise with this one...)

There is no need to thaw the chicken for this recipe; I always use frozen. If you find that, after 20 minutes, the chicken is still not done cooking, simply finish cutting it up and throw it back in the boiling water for a few more minutes. The smaller pieces will cook very quickly. This is why I use tongs to remove the chicken from the water, instead of just dumping it into a colander.

You can add any ingredients you think might taste good into this recipe, though it stands just fine all by itself. A suggestion would be to add mixed vegetables, and make something like a pot-pie kind of mixture out of it.

I find kitchen shears work very well for cutting the hot chicken. A very sharp knife and carving fork probably work just as well. Also, if you want to, you can cook the chicken much earlier, and let it cool down in the fridge before you try to cut it up. This will speed up cooking at dinner time, but you'll have to think ahead to be ready this way.