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Ingredients
- 3 or 4 chicken breasts
- 32 oz Chicken Broth (feel free to use water with bouillon cubes added)
- 1 can cream of chicken soup
- 1-10 count can Pilsbury layers biscuits
- salt and pepper to taste
- flour
Directions
- Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 154 | 35% |
| Total Fat 17.12g | 21% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.15g | |
| Cholesterol 84mg | 28% |
| Sodium 1170mg | 49% |
| Potassium 555mg | 16% |
| Total Carbs 39.17g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 16.5g | 11% |
| Protein 30.71g | 49% |
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