Chicken and Dumplings, Eash

By Becky Jo

Hands-on Time: 30 min.; Total Time: 40 min. Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.

Ingredients

• container * 1 (32-oz.) container low-sodium chicken broth
• cups * 3 cups shredded cooked chicken (about 1 1/2 lb.)
• can * 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
• teaspoon * 1/4 teaspoon poultry seasoning
• can * 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
• * 2 carrots, diced
• * 3 celery ribs, diced

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Southern Living,JANUARY2010