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Tasher’s Family Favorite CHICKEN DUMPLINGS
1 whole chicken or 2 ½ lbs. flash frozen skinless chicken tenders
2 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 5 oz. can evaporated milk
1 medium onion diced
3 stalks celery diced
1/2 package of frozen peas and carrots
½ cup milk
2 bay leaves
1 can 10 count biscuits
garlic, salt and pepper to taste
Boil chicken until done, remove from water and remove skin and de-bone, separate into small pieces. Drain off any grease from leftover chicken broth.
Add 2 bouillon cubes and stir over medium heat. Return chicken pieces back to broth. Pour in 1/2 cup of milk. Add salt and pepper to taste.
Add 1/2 package of frozen peas and carrots. Add diced onion and celery. Pour in cream of chicken soup and cream of celery soup; stir well.
Simmer for 10 minutes over medium heat. Roll out biscuits and cut into slices about ¼ in wide add biscuit dumpling strips one at a time, stirring occasionally.
Boil until dumpling strips are done. Add evaporated milk and stir gently.
Cook on medium heat for 10 minutes more, and then serve.
Makes about 8 – 10 servings.
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Originally posted 2013-01-12 18:34:28. Republished by Blog Post Promoter