Quick Chicken and Dumplings

By joeyanne

Ingredients

• 2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
• 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
• Chopped parsley, if desired

Preparation

Step 1

In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.

Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.

Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.

Be sure to place the biscuits over a boiling-hot chicken mixture; the heat from the stew starts to cook the dumplings.