Chicken N' Rolled Dumplings'

1. 1

   Wash whole chicken.

2. 2

   Place in kettle of cold water with one or two whole onions and 1 tsp of Creole seasonings.

3. 3

   Bring to a boil, lower heat and simmer until tender and done.

4. 4

   Remove chicken to plate.

5. 5

   Remove onions.

6. 6

   Turn heat to medium.

7. 7

   Whisk in two cans of cream of celery soup or one can of cream of celery and one can cream of chicken.

8. 8

   Heat; whisk in until smooth.

9. 9

   Add 2 cups water and bring to a soft boil.

10. 10

    Drop dumpling strips in (I usually cut them in half).

11. 11

    Stir to keep from sticking.

12. 12

    Add carrots and one chopped onion.

13. 13

    Turn heat to low, cover and simmer for 45 minutes.

14. 14

    Stir often so that dumplings don't stick to pot.

15. 15

    Remove chicken from bone.

16. 16

    When dumplings are done, stir in chicken.

17. 17

    Add frozen peas and heat through, about 8 minutes.

18. 18

    Adjust seasonings and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.