Quick Chicken and Dumplings |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 individually frozen biscuits |
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
1 tablespoon olive oil |
4 cups shredded rotisserie chicken |
2 (14 1/2 ounce) cans low sodium chicken broth |
1 (4 ounce) can mushroom stems and pieces, drained |
1 teaspoon chicken bouillon granule |
1 teaspoon minced fresh parsley |
1/2 teaspoon dried sage |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper (to taste) |
Directions:
1. Cut each biscuit into fourths; set aside.
2. In a large saucepan, saute onion and green pepper in oil until tender.
3. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary, and pepper.
4. Bring to a boil; decrease heat; add biscuits for dumplings.
5. Cover and simmer 10 minutes or until a toothpick comes out clean (do not lift cover while simmering).
6. Taste and adjust with salt and pepper, if needed.
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