Quick Chicken and Dumplings

One roasted whole chicken or six skinned and boned cooked chicken breast halves yield about 3 cups chopped meat.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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Recipe Time

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Ingredients

  • 4 cups water
  • 3 cups chopped cooked chicken
  • 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

Preparation

  1. Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  2. 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.
  3. To lighten: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breast halves.
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