Easy Chicken and Dumplings

With a few store-bought ingredients, this family favorite is not only quick but also tasty.  Recipe serves 6.

What you’ll need:

  • 1 (32-ounce) box chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 (10.75 ounce) can reduced-fat cream of chicken soup
  • 1/4 teaspoon poultry seasoning
  • 1 (10.2 ounce) can refrigerated jumbo buttermilk biscuits
  • 2 carrots, diced
  • 3 celery ribs, diced

What you’ll do:

  • In a Dutch oven, bring the chicken broth, rotisserie chicken, chicken soup and poultry season to a boil over medium-high heat.
  • Cover, reduce heat to low and simmer, stirring occasionally, about 5 minutes.
  • Increase the heat to medium-high; return to a low boil.
  • Place the biscuits on a lightly floured surface.
  • Roll or pat each biscuit into an 1/8-inch thickness.
  • Cut into 1/2-inch strips.
  • Drop the strips, 1 at a time, into the boiling broth mixture.
  • Add the carrots and celery.
  • Cover, reduce the heat to low, simmer 15-20 minutes, stirring occasionally to prevent the dumplings from sticking.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

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