2 (10 3/4-ounce) cans cream of chicken soup, undiluted
2 teaspoons chicken bouillon granules
1 teaspoon seasoned pepper
1 (7.5-ounce) can refrigerated buttermilk biscuits
How to Make It
Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.
To lighten: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breast halves.
This recipe was absolutely wonderful. You can do so much with it. I actually used a large container of Swanson broth to substitute for the water (4 cups), a little thyme, bayleaf, some carrots, celery, and green onion. I cooked the carrots until they were tender, and then I added the shredded chicken and cream of chicken soup. I also cooked the dumplings for about 20 minutes. Again, the meal is very tasty! I highly recommend it!
Made this for my boyrfriend tonight who is very picky about his chicken and dumplings. We both loved it. Only took about 30mins. I used bisquick for the dumplings and rotisserie chicken. I slso added celery, carrots, green onions, and rosemary when I started the broth boiling. I have to hide veggies anyway I can for him. Also up the liquid to 5 1/2 cups and used 1/2 chicken broth. It was still very thick when it was done. Overall a great recipe that i'm going to make all the time!
I've shared this dish with many people, and they often ask me for the recipe. It is easy to make and tastes good. I like that the broth is creamy and thick. Just make sure to cut the biscuits into small pieces.