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


  1. 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.
  2. 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.
February 2010

This recipe is a personal recipe added by MelK83 and has not been tested or endorsed by MyRecipes.

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