How to make the best and easiest Chicken and Dumplings

How to make the best Chicken and Dumplings, easily.

Difficulty: Easy

Instructions

Things You'll Need:

• Whole chicken
• 2 Chicken Bouillon cubes
• 1 can chicken broth
• 1 can evaporated milk
• 2 - 3 cans Pillsbury biscuits
• 3 cups self rising flower
• wax paper
• water

1. Boil chicken. (1 - 2 hours) Take chicken out of pot and place into a plate. Let cool. Pick the meat off the bone into small pieces. Discard bones and skin.

2. Add 1 can chicken broth and 1 can evaporated milk and 2 - 3 cups of water into the pot with the broth from your boiled chicken. Bring to a boil and add 2 chicken bouillon cubes. Boil until cubes dissolve. Turn heat down to low.

3. Spread out wax paper on clean dry surface and pour 2 - 3 cups self rising flour in the middle of wax paper. Take your biscuits and flatten with the palm of your hand on the wax paper. (put flour on palms to keep the biscuits from sticking to your palms if needed)

4. Heat your broth back up to a boil and then turn down to medium heat. Cut your biscuits into 4 strips and roll into flour. Drop each strip one at a time into pot stirring while dropping the strips. Do not drop strips on top of each other. Once you have dropped all your strips, cover and let cook on low/medium heat for about 30 minutes stirring occasionally. Put your chicken in and stir together and turn stove to low. Cover and serve when ready.

Tips & Warnings

• You can dip your knife into the flour to keep the biscuits from sticking to the knife.
• Let chicken completely cool before taking the meat off the bone.