Easy Creamy Chicken n Dumplings

Name: Easy Creamy Chicken n Dumplings
Total time: 2400 s
Yield: 4 side dishes
Cuisine: American
Ingredients: 1 can cream of chicken soup; 1 can evaporated milk; 1 can original buttermilk refrigerator bisquits (not grands!); 1/2 tsp paprika; Dash nutmeg; to taste Black pepper

FMBJen @cook_18266521

My girlfriend taught me this recipe when I was 17 and said she grew up on it in Texas. I was convinced I would hate it because I never ate stuff out of a can. Well she converted me. I added the paprika and nutmeg for my own taste. It has been made at my house at least once a month for 20 years.

FMBJen @cook_18266521

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Ingredients

About 40 mins

4 side dishes

1 cancream of chicken soup
1 canevaporated milk
1 canoriginal buttermilk refrigerator bisquits (not grands!)
1/2 tsppaprika
Dashnutmeg
to tasteBlack pepper

Saved

Steps

About 40 mins

1

Warm soup and milk over med heat in a large saucepan until bubbly. Make sure to wisk out lumps and scrap bottom of pan with wooden spatula to prevent scorching. Do not let the bottom burn. Keep the heat as low as possible to achieve a low boil/simmer.
2

Rip raw bisquit circles into three pieces each and drop in simmering gravy, careful to not let them stick together. Gently stir after half a can and repeat until all dumplings are poaching in gravy. Carefully scrap bottom of pan trying not to deflate dumplings.
3

Cover and turn down to simmer. Cook for 10 mins, carefully stir and replace lid. Cook another 10 mins. Remove from heat and leave lid on to rest for another 10 mins.
4

Serve as a side with roasted chicken and choice of vegetable. We like broccoli or grean beans. You can make a double batch in a dutch oven easily as well and will probably want to.