BGE-Easy Chicken & Dumplings

Cast Iron Cooking

BGE-Easy Chicken & Dumplings
BGE-Easy Chicken & Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 32

    oz Progresso reduced sodium chicken broth (4 cups)

  • 3

    cups shredded cooked chicken (about 1 1/2 lb)

  • 1

    can (10 3/4oz) condensed cream of chicken soup

  • 1/2

    tsp salt House Seasoning

  • 1/4

    tsp black pepper

  • 1/4

    tsp garlic powder

  • 1

    can (16.3 oz ) Pillsbury Grands Home-style refrigerated buttermilk biscuits (8 biscuits)

  • 2

    medium carrots, chopped (1 cup)

  • 3

    celery ribs, chopped

Directions

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

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