quick chicken and dumplings

By granolagina

Ingredients

• 6 individually frozen biscuits
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon olive oil
• 4 cups shredded rotisserie chicken
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon chicken bouillon granules
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon dried sage leaves
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper

Details

Servings 6

Preparation

Step 1

Cut each biscuit into fourths; set aside.
In a large saucepan, saute onion and green pepper in oil until
tender. Stir in the chicken, broth, mushrooms, bouillon granules,
parsley, sage, rosemary and pepper.
Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and
simmer for 10 minutes or until a toothpick inserted near the center
of a dumpling comes out clean (do not lift cover while simmering).
Yield: 6 servings.
Nutrition Facts: 1-1/2 cups equals 417 calories