Tuesday, April 1, 2014

Chicken and Dumplings

3 pounds boneless, skinless chicken
1 onion, chopped

16 ounces frozen vegetables
2 cans cream-of-chicken soup
1 can refrigerated biscuits ( I use gluten free flour to make my own)

Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a freezer bag.  Freeze in a freezer bag and label.

On Cooking day:
Cover and cook on low for 6-8 hours, or on high for 4-5.  An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.  Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.

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