Easy Chicken And Dumplings
- Ingredients
- 1 (32-oz.) container low-sodium chicken broth
- 3 cups shredded cooked chicken (about 1 1/2 lb.)
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1/4 teaspoon poultry seasoning
- 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
- 2 carrots, diced
- 3 celery ribs, diced
- 1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
- 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- 3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
ingredients, poultry seasoning, carrots
Taken from www.epicurious.com/recipes/member/views/easy-chicken-and-dumplings-50155762 (may not work)