The Daily Dish Recipes

Recently I learned that my ex-husbands grandmother won’t be with us much longer. Any day now. One of the things I remember best about her, was her amazing homemade chicken and dumplings. She is a Louisiana native and enjoyed lots of cajun cooking. She shared many of her recipes over the years with me, though it wasn’t until we were divorced that I actually learned how to make them. In honor of Ruth, I am sharing a very delicious version of her Chicken and Dumplings recipe.

Chicken and Dumplings

4-6 boneless, skinless chicken breasts (3lbs)
2 qts. water
1 1/2 tsp. salt
1/2 tsp. pepper
1-2 cans of biscuits
1 can chicken broth

In a dutch oven, put the chicken inside. Add the water and 1 tsp. of salt. Bring to a boil; cover and reduce. Simmer for 1 hour or until tender. Remove the chicken with tongs (do not drain water). Allow to cool. Cut the chicken into bite size pieces or thin strips. Set aside on a plate. Reheat the pot of water (broth) to boiling. Add the pepper and chicken broth. Open the can of biscuits and separate. Tear the biscuits into pieces that are about 1-2″. Drop into the boiling broth. Reduce the heat to medium-low and cook for about 8 to 10 minutes or until it is at the desired consistency, stirring occasionally. Stir in the chicken. Remove and serve.

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