Quick Chicken and Dumplings |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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One roasted whole chicken or six skinned and boned cooked chicken breast halves yield about 3 cups chopped meat. Ingredients:
4 cups water |
3 cups chopped cooked chicken |
2 (10 3/4-ounce) cans cream of chicken soup, undiluted |
2 teaspoons chicken bouillon granules |
1 teaspoon seasoned pepper |
1 (7.5-ounce) can refrigerated buttermilk biscuits |
Directions:
1. Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
2. Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.
3. To lighten: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breast halves.
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