Post by @saltsugarandstories

It’s dinner time, y’all! 🤍 I know I’ve made my mother-in-law’s chicken and dumplings on here probably 25 times, but there are always new folks joining us, and y’all ask me for this recipe ALL the time. And tonight, my granddaughter wanted it, so chicken and dumplings it is. My sweet mother-in-law taught me how to make these years ago. I’ve added a couple of my own little touches along the way, because y’all know I’m physically incapable of leaving a recipe alone 😂, but this will always be her chicken and dumplings to me. She used to love when she made them and then I loved to make them for her, and for years, whenever I made a pot, I’d think, “I need to run some down to her.” She’s still with us, but she can’t eat solid foods anymore, and I still catch myself having that thought. That part makes my heart hurt a little. But goodness, what a gift it is to have recipes that hold memories like that. 🤍 And besides all that sentimental stuff… these chicken and dumplings are DAGGUM DELICIOUS. 😂 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 • 1 sticks butter . 1 Can cream of chicken . 1 Can Cream of Celery • ½ can or 1 small can Carnation evaporated milk . Dash of garlic powder • 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. #recipes #DinnerIdeas #dinner #EasyRecipe #homecooking @sammieconnellbyno @Kenny Leone