Recipe: Ballard Biscuits No-Fail Chicken and Dumplings (using refrigerated biscuit dough

BALLARD BISCUITS NO-FAIL CHICKEN AND DUMPLINGS

1 chicken
water
2 to 3 bouillon cubes (chicken) (or 1 (10 3/4 oz) can cream of chicken soup)
1/2 cup flour
2 cans (10 oz each) Ballard Biscuits*
1/2 cup milk
Cornstarch to thicken
Salt and pepper to taste

Cover chicken with water and boil 2 hours and let cool. Debone chicken and put meat back into broth.

Add either bouillon or cream of chicken soup (undiluted) and bring to boil again.

Flour countertop to prepare to roll canned biscuits. Roll biscuits out one at a time and cut into 4 pieces (once all dumplings are rolled and cut, the broth should be boiling).

Drop dumplings one at a time into boiling broth. Once all dumplings have been put into pot, cook for an additional 15 minutes.

Add 1/2 cup milk to whiten the broth. Thicken to your taste desire by using cornstarch mixed with a small amount of cold water (using the cornstarch box directions). Season to taste.

Source: unknown

*Two cans Pillsbury refrigerated biscuit dough may be substituted.