Mmmmmmm can you say fall?
Ingredients
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2 cups chicken broth
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2 cups shredded cooked chicken (about 1 lb or 2 large breasts)
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1 can condensed cream of chicken soup
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1/4 teaspoon poultry seasoning (if you don't have that toss in sage, oregano and some garlic)
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1 can refrigerated buttermilk biscuits (8 biscuits) NOT THE FLAKY ONES
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- 1 bag frozen peas and carrots
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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.
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On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
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Drop
strips, one at a time, into boiling chicken mixture. Add carrots and peas. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring
occasionally to prevent dumplings from sticking.
PREP TIME: 10 min
COOK TIME: 40 min (incl cooking chicken)
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