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Little mesa café

Chicken and dumplings

Ingredients

¼ cup water 1 can chicken broth
1 tsp poultry seasoning 1 can cream of celery soup
Salt & Pepper to taste 1 can cream of chicken soup
4 chicken breast halves ½ tsp dried rosemary
1 large onion (finely diced) ½ tsp thyme
3 chopped carrots (or Veg-All) 1 tbsp minced garlic
4 stalks chopped celery 2 bay leaves
2 tbsp butter 1 pkg refrigerated biscuit dough

Lagniappe

1. Whisk water, poultry seasoning, salt, and black pepper, thyme,
rosemary, and bay leaves together in a bowl.

2. Pour the chicken broth into a slow cooker; add chicken, garlic,
butter, onion, and the seasoning mixture above. Pour the, celery and
chicken soup over the chicken.

3. Cook on high for 3-4 hours, remove the chicken from the slow
cooker and shred (if not already cubed). Return the chicken to the
cooker. Add the, carrots (or Veg-All), and celery. Arrange the
th
th
biscuit dough (cut into 1/8 or 1/4 pieces) to the top of the chicken
mixture and cook on high for another 11/2 hours.

NOTE: for a more Cajun type flavor, cube the chicken, sprinkle with some
Cajun seasoning and fry till brown prior to putting into the slow cooker.

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