Chicken and Dumplings
Mama was just crazy about chicken and dumplings - true Southern comfort food. She even bought them in a can when she had a craving!  Doesn't sound so good, but this is the real thing - Aunt Bessie's easy recipe.
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1 fryer chicken (cut-up)
1 tbsp salt
1/4 teaspoon pepper
2 cups self-rising flour
  1. Bring chicken to boil in about 6 cups of water. Cover and simmer about 2 hours. 
  2. Remove chicken from broth; cool.
  3. Debone chicken when cool to touch. Don't pour out the broth - you need it! 
  4. Return chicken to broth and bring to a boil.  If necessary add more water to bring liquid level back up to 6 cups.​
For Dumplings:
  1. Add 1/2 cup ice water to flour to make a soft dough; stir well. Turn dough out on a lightly floured surface; knead gently for 30 seconds.
  2. Roll dough out to 1/8" thickness and cut into 1/2" by 1/4" strips. Drop strips into boiling broth. Cover, reduce heat, and simmer for 20-30 minutes.​
Yield:  6 to 8 servings
Tips:  I'm thinking you could debone a large rotisserie chicken from the grocery, use store-bought chicken broth, and make it very quickly. I'll bet if they had sold rotisserie chicken when I was growing up, that Mama wouldn't have had to resort to canned chicken and dumplings in a pinch.