Quick Chicken And Dumplings

• 6 individually frozen biscuits
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon olive oil
• 4 cups shredded rotisserie chicken
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon chicken bouillon granules
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon dried sage leaves
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper

1. Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper.
2. Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

onion, green pepper, olive oil, shredded rotisserie chicken, chicken broth, mushroom stems, chicken bouillon granules, parsley, sage, rosemary, pepper

Taken from www.tasteofhome.com/recipes/quick-chicken-and-dumplings/ (may not work)