Easy Chicken and Dumplings
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- 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
- 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.
- 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.
This recipe is a personal recipe added by MelK83 and has not been tested or endorsed by MyRecipes.
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Easy Chicken and Dumplings Recipe at a Glance
- COURSE: Soups/Stews