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Quick Chicken and Dumplings
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Brief Description
Refrigerated buttermilk biscuits top off creamy chicken soup.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
One roasted whole chicken or six skinned and boned chicken breast halves yield about 3 cups chopped meat. To lighten this recipe up: use reduced-sodium, reduced-fat cream of chicken soup, reduced-fat biscuits and chopped, cooked chicken breast halves.
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Posted By: Kaysue4
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Posted On: Feb 26, 2017
Number of Servings:
Ingredients:
- 4 cups - water
- 3 cups - chopped cooked chicken
- 2 cans - 10.75 oz. each cream of chicken soup undiluted
- 2 teaspoons - chicken bouillon granules
- 1 teaspoons - seasoned pepper
- 1 cans - 7.5 oz. 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.
3. Cover, reduce heat to low, and simmer, stirring occasionally, for 15-20 minutes.
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