Frankenstorm Chicken & Dumplings
Ingredients
- one store bought rotisserie chicken
- 1 can cream of chicken
- 1 can cream of celery
- 1 finely diced onion
- 2-3 stalks of finely chopped celery
- 1 cup of sliced fresh carrots
- 1 cup of frozen peas
- 1/2 teaspoon pepper
- 1/4 teaspoon of salt
-1/2 teaspoon poultry seasoning
- 1-2 cans of Pillsbury biscuits (Depending on how many dumplings you like in this dish. I tend to use 1 large can and 1 small can.)
Directions
Fill a large stock pot about 3/4 of the way full with water and boil. While your water is starting to boil, de-bone the rotisserie chicken and set all of the yummy chicken meat aside. Place remains from de-boning is the stock pot and add salt, pepper, and poultry seasoning. Let the water and chicken remains continue to boil on med-high to high for an hour. Once the hour has past, remove the chicken remains from the stock pot. Add cream of celery, cream of chicken, finely diced onion, finely chopped celery, and carrots to the stock pot. Cook for another hour on med-low heat, stirring occasionally.
During the hour, roll biscuits with rolling pin on a floured surface until they are approximately 1/4 of an inch thick. Cut into small squares (about an inch) and set aside. (biscuits are an easy alternative from homemade dumplings, and they taste WONDERFUL. You can also use frozen dumplings (which are still very yummy) if you really want a quick version of this dish. My mother always used biscuits... so that is how I prefer them!) :)
After the hour has passed, add in the chicken and cut biscuits. Let these simmer for about another 45 minutes, and then add in the frozen peas. Cook for 15-30 more minutes, add salt and pepper if needed, and serve with love.
* If you find the C&D need to be thicker, just add a little bit of sifted flour.
This dish is perfect for weathering snowing days or Frankenstorm. :)
Hope you enjoy!
-Cap
P.S.
*These received the Med Student's seal of approval, and that's a tall order! :)
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