Creamy Chicken and Dumplings
- shredded rotisserie chicken meat, approximately 3 cups
- 1 (49 1/2 ounce) canfat free reduced-sodium chicken broth
- chopped carrot, celery and onion
- 2 (12 ounce) jars chicken gravy
- 1 tablespoon herbes de provence
- 23 cup Bisquick
- 6 tablespoons water or 6 tablespoons nonfat milk
- Combine rotisserie chicken, broth and mirepoix in a large saucepan and bring to a boil.
- Reduce heat and simmer, covered, for 10 minutes; stir in gravy and herbs and bring to a boil again.
- Stir together Bisquick and water and drop tiny teaspoonfuls (about 1/2 tsp.)
- onto soup.
- Cover and cook for 10 minutes more.
rotisserie chicken meat, chicken broth, carrot, chicken gravy, bisquick, water
Taken from www.food.com/recipe/creamy-chicken-and-dumplings-396350 (may not work)