Quick and Easy Chicken and Dumplings
Ingredients
2 cans of cream of chicken soup
3 cans of chicken broth or stock
1 chicken breast (more if you want)
2 cans of crescent rolls
Salt and Pepper to taste
Directions
Cook your chicken breast in a small pot until done, reserve the broth from cooking
Shred your chicken and place in the bottom of a large pot
Mix in the two cans of cream of chicken soup and two cans of chicken broth (hold the third until later)
Bring to a slow boil
Once you have a slow boil
Lay out your crescent rolls and cut into strips, about 1 inch by 1-1/2 inch
Drop your crescent rolls into the boiling soup and cook until done
As you add in your crescent roll pieces if your broth is starting to get too thick add in the third can of chicken stock.
If it’s still too thick you can then start adding in the reserved broth from cooking the chicken until your desired consistency.
Note: You don’t have to cut the crescent rolls into strips if you want to save time you can just pull off pieces and drop in, just make sure they are not too small. You can also substitute canned biscuits if you want, just pinch off pieces and drop in. I prefer to use crescent rolls.