So Easy Chicken and Dumplings
Description
Grandma probably wished that she had this quick, easy, scrumptious chicken and dumpling recipe. It's made with refrigerated biscuits, canned chicken broth, cream of chicken soup, and cooked chicken.
Ingredients
32 oz. reduced-sodium chicken broth/stock
3 c. shredded leftover or rotisserie cooked chicken, (about 1 1/2 lb.)
10 3/4 oz. can condensed cream of chicken soup
1/4 t. poultry seasoning
16.3 oz. can refrigerated Southern Homestyle Buttermilk Biscuits (8 biscuits) (not flaky)
2 medium carrots, chopped (1 c.)
3 celery ribs, chopped
Directions
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In a 4 - 5 quart large pot or Dutch oven, heat chicken broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
On a lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch-wide strips.
Drop strips, one at a time, into the boiling chicken mixture; add carrots and celery; reduce heat to low. Cover; simmer 15 - 20 minutes. Stir occasionally.
Serve.
4 servings.