How to Prepare Ultimate Sandra Lee Chicken and Dumplings
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We hope you got benefit from reading it, now let’s go back to sandra lee chicken and dumplings recipe. To cook sandra lee chicken and dumplings you need 12 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Sandra Lee Chicken and Dumplings:
- Provide 2 lb of store bought roasted chickens (2).
- Get 2 tbsp of Vegetable oil.
- Get 7 oz of Chopped onion, Ready Pac.
- Prepare 14 oz of Carrot sticks, chopped Ready Pac.
- Get 14 oz of Celery sticks, chopped Ready Pac.
- You need 14 oz of Chicken broth (6 cans).
- Use 2 tsp of poultry seasoning.
- Use 1 tsp of Salt.
- You need 1/2 tsp of ground black pepper.
- Get 1 tbsp of flour for dusting.
- Take 16 oz of Pillsbury Grands buttermilk biscuit dough (16.3 oz).
- Take 10 oz of Campbell's condensed chicken gravy (10.5 oz).
Steps to make Sandra Lee Chicken and Dumplings:
- 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..
Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer. This round I opted for a true re-creation–since that IS the name of the website–and picked Sandra Lee's chicken and dumplings as my target. Chicken and dumplings have piqued my interest only in the last couple years.
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