How to Prepare Super Quick Homemade Sandra Lee Chicken and Dumplings

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sandra lee chicken and dumplings. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sandra Lee Chicken and Dumplings is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Sandra Lee Chicken and Dumplings is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sandra lee chicken and dumplings using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sandra Lee Chicken and Dumplings:

1. Take 2 lb store bought roasted chickens (2)
2. Get 2 tbsp Vegetable oil
3. Prepare 7 oz Chopped onion, Ready Pac
4. Make ready 14 oz Carrot sticks, chopped Ready Pac
5. Make ready 14 oz Celery sticks, chopped Ready Pac
6. Take 14 oz Chicken broth (6 cans)
7. Make ready 2 tsp poultry seasoning
8. Make ready 1 tsp Salt
9. Get 1/2 tsp ground black pepper
10. Make ready 1 tbsp flour for dusting
11. Take 16 oz Pillsbury Grands buttermilk biscuit dough (16.3 oz)
12. Take 10 oz Campbell's condensed chicken gravy (10.5 oz)

Instructions to make Sandra Lee Chicken and Dumplings:

1. Total cook time is 50 minutes
2. Remove skin and bones from chickens; shred meat into large pieces. Set aside.
3. In a heavy pot, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
4. Add broth, poultry seasoning, salt, pepper and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
5. 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.
6. 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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