CARMEN'S BEST TASTING CHICKEN AND DUMPLINGS
Featured Pinch Tips Video
- bonless chicken breast
- 1 sm can(s)
- cream of mushroom soup
- 8 oz
- sour cream
- salt and pepper to taste
- 1 pkg
- chicken gravy
- 2 c
- plain flour
- 1/2 c
- buttermilk (may need more to make a dry dough)
1using a large pot, cook chicken breast, remove chicken and set aside to cool
2add soup and pepper to water and bring to boil. while waiting on water to boil, add flour and buttermilk in a bowl, mix and add more buttermilk if needed to make a dry dough
4when water is boiling, add about 1/3 of the dumplings and cook 5-7 min,stir gently to separate dumplings. have a LG bowl ready for dumplings when done, using a spoon with holes, or a small strainer remove from water and place in bowl....repeat till all dough is cooked.
5add sour cream and gravy powder to water, using whisk, consonantly stirring cook till thickened remove from heat add water if to thick, add salt and pepper to taste.
6take chicken breast, and pull or cut into bite size pieces and add to dumplings. pour enough juice over dumplings to cover, stir well, add more if needed.