Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.
1 (32-oz.) container low-sodium chicken broth 3 cups shredded cooked chicken (about 1 1/2 lb.) 1 (10 3/4-oz.) can reduced-fat cream of chicken soup 1/4 teaspoon poultry seasoning 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits 2 carrots, diced 3 celery ribs, diced
How to Make It
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. 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. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.