Quick Chicken and Dumplings

• 6 individually frozen biscuits
• 14 cup chopped onion
• 14 cup chopped green bell pepper
• 1 tablespoon olive oil
• 4 cups shredded rotisserie chicken
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 teaspoon chicken bouillon granule
• 1 teaspoon minced fresh parsley
• 12 teaspoon dried sage
• 14 teaspoon dried rosemary, crushed
• 14 teaspoon pepper (to taste)

1. Cut each biscuit into fourths; set aside.
2. In a large saucepan, saute onion and green pepper in oil until tender.
3. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary, and pepper.
4. Bring to a boil; decrease heat; add biscuits for dumplings.
5. Cover and simmer 10 minutes or until a toothpick comes out clean (do not lift cover while simmering).
6. Taste and adjust with salt and pepper, if needed.

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

Taken from www.food.com/recipe/quick-chicken-and-dumplings-461139 (may not work)