Best ever leftover chicken or turkey and dumplings
Best ever leftover chicken or turkey and dumplings

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, best ever leftover chicken or turkey and dumplings. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Best ever leftover chicken or turkey and dumplings is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Best ever leftover chicken or turkey and dumplings is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have best ever leftover chicken or turkey and dumplings using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Best ever leftover chicken or turkey and dumplings:
  1. Get 1 I used leftover smoked chicken breast.
  2. Prepare 1 I used the rest of my left over veggie tray which consisted of baby peeled carrots, cauliflower and baby snow peas.
  3. Make ready 3 18 ounce cans of chicken broth
  4. Take 1 cup of water
  5. Take 3 tbsp of granulated chicken bouillon
  6. Make ready 1 box of Red Lobster cheddar Bay biscuit mix
  7. Get 1 Half cup of shredded sharp cheddar cheese
Instructions to make Best ever leftover chicken or turkey and dumplings:
  1. Take your pre cooked poultry of your choice and cut into bite size pieces.
  2. Give your veggies a rough cut and add to a large stock pot with your poultry.
  3. Add the water, chicken broth and bullion to the chicken and veggies and bring to a boil.
  4. In the meantime, mix the cheddar bay biscuits mix according to the package directions.
  5. Dropped biscuit mixture by heapping spoonfuls into the boiling soup and veggie mixture. Cover and boil for 7 minutes then remove lid and boil for an additional 7 minutes. Let's set for 5 to 10 minutes and serve

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