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Leftover Rotisserie Chicken and Dumplings


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These easy, filling chicken dinners have been a staple at our dinner table since our boys were in their teenage years with voracious appetites. I was a stay-at-home mom with a tight budget. Years later I am still serving this family favorite, now to our grandchildren.
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For the first dinner, there is no prep. Just purchase a precooked rotisserie chicken at the deli and add side dishes/salads of your choice. Reserve remaining chicken including juices, skin, and carcass and refrigerate.

Ingredients:

  • leftovers from rotisserie chicken (may use chicken breasts instead)
  • 2 cups chicken broth
  • 1 stick of margarine, melted
  • 1 can of cream of celery soup-undiluted
  • 1 cup self-rising flour
  • 1 can of mixed vegetables, drained
  • 1 cup buttermilk (may substitute regular or low-fat milk)
  • 1/2 tsp. salt

Directions:

Place leftover chicken and 3 cups of water in a large stock pot and bring to a boil to cook chicken off the bone.

Remove chicken from the bones cut into pieces. Mix 2 cups of the chicken broth with the soup in a saucepan and bring to a boil.

Mix melted margarine, flour, milk, and salt in a separate bowl. Put chicken in bottom of a 9 x 12 inch casserole dish. Pour can of drained mixed vegetables over chicken. Pour broth mixture over the vegetables and chicken.

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Spoon dough mixture over top. Bake at 425 degrees F for 25-30 minutes or until lightly browned.

Servings: 4-6
Prep Time: 20-25 minutes
Cooking Time: 25-30 minutes

Source: A combination of different recipes I've used for years. I still play with the recipe by adding fresh rosemary, using different kinds of creamed soups, or fresh or frozen vegetables.

By Sandy Bass from Elon, NC

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