Easy Chicken and Dumplings |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic 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 |
Directions:
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.
|
|