Easy Chicken and Dumplings |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (10.2oz) can(s) buttermilk biscuits |
2 carrots, diced |
3 celery ribs, diced |
1 (32oz) container(s) chicken broth |
1 can(s) cream of chicken soup |
1/4 teaspoon(s) poultry seasoning |
3 cup(s) shredded cooked chicken |
Directions:
1. Bring first 3 ingredients to a boil in a Dutch oven over med-hi heat. Cover, reduce heat to low and simmer, stirring occ. for 5 min. Increase heat to med-hi; return to a low boil.
2. Place biscuits on a lightly floured surface. Roll/pat each biscuit to 1/8" thickness; cut into 1/2" wide strips. Drop strips, 1 a time, into boiling broth mix. Add carrots and celery. Cover, reduce heat to low and simmer 15-20 min., stirring occ. to prevent dumplings from sticking.
|
|