1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped
Instructions
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.
Originally Submitted
5/5/2015
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