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Easy Chicken and Dumplings Recipe


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     Easy Chicken and Dumplings

Category   Entrees - Maindishes
Sub Category   None

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) condensed cream of chicken soup
1/4 tsp poultry seasoning
1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits0
2 medium carrots, chopped ( 1 cup)
3 celery ribs, chopped

In 4-5 qt 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.
On lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.
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.
Important- chicken mixture must be boiling and make sure the biscuits are coated with flour.

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