Easy Chicken and Dumplings
I like using the whole cooked roasted chickens in the deli area of the supermarket. It saves a lot of time. When time matters, I also use “Anne’s Old Fashion Dumplings”.
baked chicken (deboned)
2- 26 oz boxes chicken stock
1 tablespoon Paul Prudhommes Poultry Seasoning
1 cup chopped onions
1 stick of butter
½ cup flour
Anne’s Old Fashion Dumplings (found in the freezer section with breads) thawed.
Sauté onions in butter.
Debone baked chicken.
When onions are translucent, turn heat off.
Add flour to butter and onions until butter is mixed well with butter. Do not cook.
Add chicken stock and mix well. Make sure there are not any lumps of flour.
Turn heat back on and cook on medium heat until thick.
Add chicken.
Add dumplings.
Cook for 15-20 minutes until dumplings are done.
baked chicken (deboned)
2- 26 oz boxes chicken stock
1 tablespoon Paul Prudhommes Poultry Seasoning
1 cup chopped onions
1 stick of butter
½ cup flour
Anne’s Old Fashion Dumplings (found in the freezer section with breads) thawed.
Sauté onions in butter.
Debone baked chicken.
When onions are translucent, turn heat off.
Add flour to butter and onions until butter is mixed well with butter. Do not cook.
Add chicken stock and mix well. Make sure there are not any lumps of flour.
Turn heat back on and cook on medium heat until thick.
Add chicken.
Add dumplings.
Cook for 15-20 minutes until dumplings are done.
Comments