Chicken and Dumplings
4 frozen pieces boneless, skinless chicken thighs
1/4 tsp. turmeric
2 dashes pepper
1-14 oz. can Swanson's chicken broth
4 cups water
2 tsp. salt
pepper to taste
1 8-count can of Grands buttermilk biscuits.
1/4 cup milk
Place frozen pieces of chicken in bottom of dutch oven. Sprinkle with turmeric and pepper. Do not salt. Cover and
cook on very low heat for 30 minutes. Chicken creates it's own juice.
Uncover and remove chicken pieces. To liquid in dutch oven add chicken broth, water, salt and pepper. Bring to rolling
boil. Cut each biscuit into 8 pie-shaped pieces. Drop each piece into boiling liquid separately. Then with back of spoon
push all under liquid to coat. Cut chicken into chunks and place on top of dumplings. Pour milk on top and don't stir.
Cover and reduce heat to simmer for 25 minutes. Serves 4.
submitted by Carolyn Balkum