Easy Chicken and Dumplings

By keenan

Ingredients

• 3 celery ribs, chopped
• 1 cup sliced fresh carrots
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon pepper
• 3 cups cubed cooked chicken breast
• 1-2/3 cups reduced-fat biscuit/baking mix
• 2/3 cup fat-free milk

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper.

Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.

For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift
cover while simmering).