I have always made my chicken and dumplings like my Mom....fluffy dumplings. My friend Brandi Warren invited me over to dinner one evening and let me take pictures and write down her recipe as she went along. This is a very good recipe and a break from the regular Chicken and Dumpling recipe.
1Season chicken with salt and pepper. Place in a pot with garlic and enough water to cover. Boil until done (35 to 45 minutes depending on size of chicken breasts). Remove chicken from pot and reserve liquid.
2Let chicken cool a little and cut into bite size pieces.
3In a large bowl, combine chicken, 2 cans of soup and green chilies. Stir well to combine
4Prepare a 9 x 13 baking dish with non-stick cooking spray.
5Separate the crescent rolls into individual triangles.
6Take one piece of dough into the palm of one hand; place 1 cube of cheese in the center of the dough.
7Spoon large spoonful of chicken mixture into the center of the dough.
8Fold the three corners of the dough up over the mixture. It will not cover completely, but that's ok.
9Place, folded side down, into the baking dish.
10Make 12 "dumplings".
11Mix 3 can of soup in the bowl with any leftover chicken mixture and add 1/2 cup liquid and stir well. Spoon the soup/chicken mixture over the dumplings.
12Cut the remaining strips of dough into strips and place on top of the "dumplings".
13Spray with a little cookiing spray. Bake for @ 1 hr at 350 F