Easy chicken and dumplings is a great weeknight dinner.
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classicchicken and dumplings.
Beth Dreiling Hontzas
Ingredients
1(32-oz.)
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.Credit:Beth Dreiling Hontzas
container low-sodium chicken broth
3cupsshredded cooked chicken (about 1 1/2 lb.)
1(10 3/4-oz.)
can reduced-fat cream of chicken soup
1/4teaspoonpoultry seasoning
1(10.2-oz.)
Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes.
Increase heat to medium-high; return to a low boil.
Place biscuits on a lightly floured surface.
Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
Drop strips, 1 at a time, into boiling broth mixture.
Add carrots and celery.
Chef’s Notes
One roasted chicken yields about 3 cups of meat.