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Steps
1
In 12-inch skillet, heat soup and water to boiling over medium-high heat, stirring occasionally.
2
Separate dough into 5 biscuits; cut each into fourths. Place biscuit quarters on top of boiling soup. Reduce to a simmer; cook uncovered 10 minutes.
3
Stir. Cover and reduce heat to low; cook 9 to 11 minutes or until biscuits are cooked through.
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For an extra-hearty version of these easy chicken and dumplings, stir 1 cup of chopped cooked chicken into the soup mixture before covering for the last few minutes of cooking.
For a pop of fresh green color in your chicken and dumplings, top with chopped fresh parsley leaves.
Skip the cutting board, and cut the dumplings (and if desired, parsley, too) using kitchen shears.
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