Sandra Lee Chicken and Dumplings.
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Composition - Sandra Lee Chicken and Dumplings:
- Provide 2 lb of store bought roasted chickens (2).
- Give 2 tbsp for Vegetable oil.
- Need 7 oz Chopped onion, Ready Pac.
- Prepare 14 oz Carrot sticks, chopped Ready Pac.
- You need 14 oz - Celery sticks, chopped Ready Pac.
- Prepare 14 oz - Chicken broth (6 cans).
- Require 2 tsp of poultry seasoning.
- Prepare 1 tsp for Salt.
- You need 1/2 tsp for ground black pepper.
- Provide 1 tbsp for flour for dusting.
- Need 16 oz for Pillsbury Grands buttermilk biscuit dough (16.3 oz).
- Prepare 10 oz for Campbell's condensed chicken gravy (10.5 oz).
Sandra Lee Chicken and Dumplings process:
- 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 hot..
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