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Chicken and Dumplings III

Reviewed: Nov. 19, 2013
This was my first time EVER making chicken and dumplings. I used this recipe as the base and used a few suggestions from others. It turned out amazing! The only chicken I had were boneless chicken breast strips, so I boiled 5 of them in a little more than 3 cups of water for about 20 minutes. After I took them out to let them cool, I opened a can of Veg-All and poured it in the water I had just taken the chicken out of. I let that cook for about 10 minutes while I broke the chicken up into pieces then put the chicken back in. Then I added one can of condensed cream of celery soup and one can of condensed cream of chicken soup. I used 4 of the 8 giant butter biscuits I had breaking them into small pieces, flattening them and dropping them in. They cooked for about 5 minutes on medium, then I turned the burner to low and put a lid on the pot letting it simmer for about 30 minutes. Overall, it was really good. Next time I make this, I will use a different kind of biscuit, because my dumplings were pretty thick and could have used a little more cooking time.
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