Easy Chicken and Dumplings

(32)
  35 reviews
  • 30 min prep time
  • 40 min total time
  • 7 ingredients
  • 4 servings

Ingredients

1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3
cups shredded cooked chicken (about 1 1/2 lb)
1
can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2
medium carrots, chopped (1 cup)
3
celery ribs, chopped

Directions

  1. 1 In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
  2. 2 On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
  3. 3 Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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