Search This Blog

Friday, July 31, 2015

Chicken and Dumplings


4 chicken breasts, cooked and shredded (save water to cook dumplings in)

3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff


Roll dough paper thin on a floured pastry sheet.  Cut into 1 inch pieces.  Use extra plain flour to cut dumplings to make a thicker gravy.  Bring broth to a boil.  Drop dumplings in broth.  Add cream of chicken soup.  Cook slow for 10 minutes.  Add chicken.

No comments:

Post a Comment