Quick Fix Italian Chicken & Dumplings |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This snappy recipe updates a classic and makes you glad you have leftovers. Serving with a tossed salad you have a complete meal. Ingredients:
2 (15 ounce) cans chicken broth |
1 (12 ounce) can cooked chicken |
1 (10 3/4 ounce) can cream of celery soup |
1/2 cup heavy cream |
1 red onion, diced |
1/2 bell pepper, diced |
1/2 red pepper, diced |
10 cherry tomatoes, quartered |
cooking spray |
3 tablespoons italian seasoning (no salt blend) |
1 tablespoon poultry seasoning |
1 (8 count) can jumbo buttermilk biscuits, slightly flattened and quartered |
cracked pepper (optional) |
Directions:
1. In large pot bring the chicken stock, soup, and cream to a boil.
2. Dice both peppers and onion. Using a mini chopper makes this a breeze. Spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. Approx 2 minutes.
3. Add softened veggies and cooked chicken to pot of boiling stock. Stir in spices.
4. Drop biscuit quarters into pot. Do not stir. Let things return to boil, cook 10 minutes uncovered. Reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done.
5. Avoid lifting the lid during the final cook time and don't over stir. Stirring will tear apart the dumplings.
6. Enjoy!
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