Cajun Chicken & Dumplings Recipe

ingredients

4 medium chicken breast halves (boneless)
2 cans cream of chicken soup
1 can regular Rotel tomatoes (diced tomatoes with green chiles)
1/2 teaspoon red pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley flakes
salt and pepper to liking
1 can refrigerated biscuit dough
rice (optional)

directions

Boil chicken breast till cooked in 5 quart pot. Remove chicken from pot and set aside to cool, Reserve chicken broth to 4 cups. Shred chicken in pieces and add back to broth and add in all the seasonings, soup and Rotel.

Add enough water back to pot to bring it 3/4 to top of pot and bring to a boil stirring constantly to mix well. Reduce heat immediately to a simmer and cover pot leaving a slot opening for soup to breathe so not to boil over for next 20 minutes. Check and stir soup periodically.

Open can of biscuits and cut each biscuit into 4 equal pieces. Roll each one into a ball and drop into soup and simmer 15 minutes covered with opening to let soup breath to prevent boil over.

My recipe can be served over rice or as is. For proper rice measure in bowl use 1 ice cream scoop of rice and ladle soup in. ENJOY!

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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