The F.U.N. Place Recipe Box Archives

Freezer Chicken Dumplings

(makes 2)

4 cups cooked and shredded chicken
broth from cooking
2 cans cream of chicken soup
6 tubes biscuits (or dumplins of your choice)

Divide chicken and broth into 2 quart sized freezer containers.

To serve: Thaw chicken and broth and bring to a simmering boil. Pinch off pieces of canned biscuits (3 cans) and drop into broth. I shake mine in a plastic bag with a small amount of flour first because it helps thicken the broth a bit. Cover and simmer several minutes or until done as desired (we like ours chewy). Remove from heat and stir in 1 can cream of chicken soup until well blended through.

Posted by Homebound on February 10, 1999

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