Easy Chicken and Dumplings

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 40 Minutes

Ingredients

1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced

Preparation

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Note:

One roasted chicken yields about 3 cups of meat.

January 2010