Chicken & Dumplings

By tjm01

Ingredients

• 1 (32 oz) container low sodium chicken broth
• 1 (14 oz) can low sodium chicken broth
• 3 cups shredded cooked chicken (about 1 1/2 lbs)
• 1 (10 1/2 oz) can reduced fat cream of celery soup
• 1/4 tsp poultry seasoning
• 1 (10.2 oz) can refrigerated jumbo buttermilk biscuits

Preparation

Step 1

Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to low; simmer stirring occasionally, 15 minutes.
Meanwhile, place biscuits on a lightly floured surface. Roll or pat each biscuit to a 1/8" thickness; cut into 1/2" wide strips.
Return broth mixture to low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.