Have you ever had a day where nothing went as planned and you needed to have dinner on the table in an hour but you haven’t gone shopping? This “Easy Chicken and Dumplings Recipe” will save the day.
4 cups carton chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1can (16.3 oz) Pillsbury™ Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped
In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness;
Drop biscuits, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.