angie's chicken 'n dumplings

Categories
Poultry
Yield
8 servings
MeasureIngredient
Chicken;whole
2 quarts Water;more as needed
6 cans Buttermilk Biscuits dairy/refrig type

Boil the chicken whole. When done, cool then skin and debone. Return meat to broth. Bring to a boil. Cut each buscuit in 4 pieces.

(Usually 10 buiscuits per can). Drop cut buscuits rapidly, one at a time into the broth. Cook on medium heat for about 20 minutes, then turn to low and cover pan. When buscuits drop to the bottom - it's done! Serve and eat.

Recipe from Angie Gregory, Brooksville Florida

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