Chicken and Dumplings

Name: Chicken and Dumplings
Cuisine: American
Ingredients: Ingredients 1 carton (32 oz) Progresso™ reduced-sodium chicken; 3 cups shredded cooked chicken (about 1 1/2 lb); 1 can (10 3/4 oz) condensed cream of chicken soup; 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homesty; 2 medium carrots, chopped (1 cup); 3 celery ribs, chopped

Collin Bishop @cook_18630651

Hamilton Ohio

Chicken and Dumplings

Collin Bishop @cook_18630651

Saved

Ingredients

Ingredients 1 carton (32 oz) Progresso™ reduced-sodium chicken
broth (4 cups)
3 cupsshredded 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)Pillsbury™ Grands!™ Southern Homesty
Homestyle refrigerated Buttermilk biscuits (8 biscuits)
2medium carrots, chopped (1 cup)
3celery ribs, chopped

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Steps

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

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