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ANGIE'S CHICKEN 'N DUMPLINGS

Category:    Poultry, Chicken
Yield: 8 servings
 
      1    Chicken;whole                       6 cn Buttermilk Biscuits
      2 qt Water;more as needed                     -dairy/refrig type
 
  Boil the chicken whole. When done, cool then skin and debone. Return meat
  to broth. Bring to a boil. Cut each buscuit in 4 pieces. (Usually 10
  buiscuits per can). Drop cut buscuits rapidly, one at a time into the
  broth. Cook on medium heat for about 20 minutes, then turn to low and cover
  pan. When buscuits drop to the bottom - it's done! Serve and eat.
  


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