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Steps
1
In 12-inch skillet, melt butter over medium-high heat. With whisk, beat in flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook 1 minute. Slowly beat in 1 cup of the milk in a thin stream, beating constantly; heat to boiling, then stir in remaining 2 cups milk, frozen vegetables and chicken. Return to boiling, stirring frequently.
2
Separate dough into 5 biscuits; cut each into fourths. Place biscuits on boiling mixture. Reduce to simmering; cook uncovered 10 minutes.
3
Stir; cover and reduce heat to low. Cook 8 to 10 minutes or until biscuits are cooked through.
4
Remove from heat; stir in cheese until melted.
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Rotisserie chicken or any leftover cooked chicken or turkey works well in these Cheesy Chicken and Dumplings.
Stirring in some of the milk slowly at first prevents the sauce from clumping.
Top your Cheesy Chicken and Dumplings with chopped fresh parsley for a pretty garnish.
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