QUICK CHICKEN & DUMPLINS

 

  • Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 15

Ingredients

  • 1 32 oz. container low-sodium chicken broth
  • 1 14.5 oz. can low-sodium chicken broth
  • 3 cups shredded cooked chick (or 1 rotisserie chicken)
  • 1 10 3/4 oz. can cream of celery soup
  • 1/4 tsp poultry seasoning
  • 1 10.2 oz. jumbo buttermilk biscuits

Directions

  • Stir together first 5 ingredients in large pot over med-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 mins.
  • Place biscuits on a lightly floured surface. Flatten each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips
  • Return broth mixture to a low boil over med-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 15 mins, stirring occaxionally to prevent dumplings from sticking

Notes

Categories: Misc. Soup/Stew 
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