|
|
|
1 whole chicken or 3 to 4 breasts 1 can Swanson chicken broth salt and pepper 1 can cream of chicken soup 1 stick butter 4 cans Pillsbury buttermilk biscuits (in the blue can) flour Cook chicken on medium heat for 1 hour. Debone chicken and strain the broth. Combine broths, cream of chicken soup, salt, pepper and butter. Let simmer for 1 hour. Dumplings: Flour biscuits. Try to cut each biscuit into 10 pieces. Stir broth as you drop in each one. Cover tightly and let cook for about 20 minutes. Submitted for Hope Mullican. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |