Chicken Ragu with Parsley Dumplings

By cecelia26_

Ingredients

• 1 can (7.5 oz) Pillsbury® Golden Layers® refrigerated tender layer buttermilk biscuits
• 2 cans (18 oz each) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
• 3 cups cubed deli rotisserie chicken
• 1 bag (10 oz) Cascadian Farm® frozen Chinese-style stirfry blend*
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon paprika
• 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

Details

Servings 6
Adapted from progresso.com

Preparation

Step 1

1 Separate dough into 10 biscuits; cut each biscuit in half. Set aside.
2 In Dutch oven, heat cooking sauce, chicken, stirfry blend, marjoram and 1/4 teaspoon pepper to boiling, stirring occasionally.
3 Quickly place biscuit pieces in single layer over boiling stew. Sprinkle top of biscuits with paprika and parsley. Cover tightly. Reduce heat; simmer 15 to 20 minutes or until biscuits are no longer doughy.