Chicken and Dumplings

• 1 container (32 Ounce) Chicken Broth
• 3 cups Cooked Chicken, Shredded Or Cut Into Chunks
• 1 can (10 3/4 Ounce) Cream Of Chicken Soup
• 1/4 teaspoons Poultry Seasoning
• 1 can Refrigerated Jumbo Buttermilk Biscuits (6 Biscuits In A Can)
• 1/2 cups Carrots, Diced
• 1/2 cups Celery, Diced

1. Bring the first four ingredients to a boil over medium-high heat.
2. Cover and reduce heat to simmer.
3. Cook for 10 minutes.
4. Place the biscuits one at a time on a floured surface.
5. Roll out each biscuit to approximately 1/8 inch thickness.
6. Cut each into 1/2 inch wide strips.
7. Remove cover from the pan, turn heat up to medium-high.
8. Add the carrots and the celery.
9. When the mixture is once again boiling, drop the biscuits strips in one at a time.
10. Stir to make sure they are not stuck together.
11. Cover and reduce heat to simmer.
12. Cook 20 minutes stirring occasionally to prevent dumplings from sticking together.
13. Yields 4 to 6 servings.

chicken broth, chicken, cream of chicken soup, poultry seasoning, buttermilk, carrots, celery

Taken from tastykitchen.com/recipes/main-courses/chicken-and-dumplings-5/ (may not work)