Tuesday, November 30, 2010

Easy Chicken and Dumplings

Recipe From: Southern Living Magazine

Yield: Makes 4 to 6 servings

1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken

1 (10 3/4-oz.) can 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

1. Bring first 4 ingredients to a boil in 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.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. 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.

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