Hello, I’m Jane. Today, I’m gonna show you how to make sandra lee chicken and dumplings recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sandra Lee Chicken and Dumplings Recipe
Sandra Lee Chicken and Dumplings is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Sandra Lee Chicken and Dumplings is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have sandra lee chicken and dumplings using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sandra Lee Chicken and Dumplings:
- Make ready 2 lb store bought roasted chickens (2)
- Get 2 tbsp Vegetable oil
- Make ready 7 oz Chopped onion, Ready Pac
- Take 14 oz Carrot sticks, chopped Ready Pac
- Get 14 oz Celery sticks, chopped Ready Pac
- Make ready 14 oz Chicken broth (6 cans)
- Make ready 2 tsp poultry seasoning
- Get 1 tsp Salt
- Take 1/2 tsp ground black pepper
- Get 1 tbsp flour for dusting
- Take 16 oz Pillsbury Grands buttermilk biscuit dough (16.3 oz)
- Prepare 10 oz Campbell’s condensed chicken gravy (10.5 oz)
Instructions to make Sandra Lee Chicken and Dumplings:
- Total cook time is 50 minutes
- Remove skin and bones from chickens; shred meat into large pieces. Set aside.
- In a heavy pot, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
- Add broth, poultry seasoning, salt, pepper and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
- While stew simmers, prepare dumplings. On a flour dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut biscuits into 1 inch wide strips. Set aside.
- Skim of any scum that has risen to surface of soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitted lid and simmer for 10 minutes more. Ladle into bowls and serve piping sausage.
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