Tuesday, January 10, 2012

Rob's Easy Chicken and Dumplings

When we were home Christmas, my brother cooked for us several times.  The first night we had Chicken and Dumplings and another, we had a complete Fried Catfish Meal with fries, hush puppies and Fried Shrimp.  Yes, not the healthiest but it was all amazing!  I believe his mother-in-law, Iva, taught him how to make Chicken and Dumplings.  I did adjust mine a little to save some fat and calories but we still loved it.    I think you will be impressed by how easy this recipe is.... and how comforting!

Our middle daughter is a picky eater and she loved this.  She said it reminds her of biscuits and gravy!

This is one of those recipes that isn't an exact science.... all depending how salty, or how peppery or how fattening you want it!  :)

Chicken and Dumplings

4 boneless, skinless chicken breasts
6 bouillon cubes
6 cups water - or more to cover chicken
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter ( I didn't use)
16 small flour tortillas, torn into bite size pieces
salt and pepper to taste ( need to visibly see the pepper)

Boil chicken in water and bouillon.  Take chicken from boiling broth and set aside - eventually cutting into bite-size pieces.  Add soups, butter, and pepper.  Add chicken and more water or broth if needed - on medium heat - bringing to a gentle boil.  Tear tortillas into bite-size pieces and add to mixture, gently stirring often. The tortillas will soften and thicken the broth.  Cook on a low simmer for at least 30 minutes as it thickens.  Add salt and pepper to taste. Enjoy this yummy comfort food!

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