Easy Chicken and Dumplings

Easy Chicken and Dumplings

from pillsbury.com
30 min

Ingredients

  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 3 cups shredded cooked chicken (about 1 1/2 lb)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/4 teaspoon poultry seasoning
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • 2 medium carrots, chopped (1 cup)
  • 3 celery ribs, chopped

Directions

  1. 1

    In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

  2. 2

    On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

  3. 3

    Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.