@saltsugarandstories: It was one of those chilly, drizzly days that just begs for something warm and comforting. Y’all have been asking for my chicken and dumplings again, so here we are. This is the easy version. Yes, canned biscuits. No shame. It’s too simple to be this good, and yet… it is. Sometimes the old standbys really do hit the spot. Grandma’s Chicken & Dumplings Ingredients • 1 whole chicken or 3–4 large chicken breasts or 6–8 chicken thighs (enough to make about 3 cups cooked, shredded chicken) • 2 cartons chicken broth (or stock) (32 oz each) • 2 cans Pillsbury Butter-Tasting Flaky Biscuits • 2 sticks butter • ½ can or 1 small can Carnation evaporated milk • Salt & pepper to taste (don’t be shy with the pepper) Directions 1. Add chicken to a large pot and cover with 2 cartons of chicken broth. Boil until fully cooked. 2. Remove chicken from the pot. Debone and shred it. Set aside. 3. Keep the broth in the pot and bring it back to a low boil. 4. Add both sticks of butter to the boiling broth and let them melt. 5. While the butter melts, open the biscuits and pull them apart at the flaky layers. Tear into small dumpling pieces. 6. Drop the biscuit pieces into the boiling broth one at a time. Each time you add some, push them down gently into the broth so they’re cooking — don’t let them just float on top. 7. Keep stirring and scrape the bottom often so the dumplings don’t stick. 8. When the dumplings are mostly cooked and it starts thickening up, pour in ½ can (or a full small can) of evaporated milk. 9. Add the shredded chicken back in. Salt and pepper to taste. Lots of pepper is perfect. 10. If it ever gets too thick, add some of that extra chicken broth you saved until it’s just how you like it. Do not over cook as the dumplings will fall apart and get too mushy. #Recipe #comfortfood #food #chickenanddumplins #homemadefood @Swanson Broths @Pillsbury

Cherie🌺

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Tuesday 03 February 2026 22:08:02 GMT