Recipe by Crazy Granny
This snappy recipe updates a classic and makes you glad you have leftovers. Serving with a tossed salad you have a complete meal.
Top Review by Ceezie
What a great dish! We loved it and so did the neighbors we took it to. I had to make a few adaptions based on personal taste and what I had on hand. I used caramelized onions and pickled red peppers instead of red onion, red and green pepper. I also subbed 1 cup spaghetti sauce for the cherry tomatoes. SInce these are already soft I didn't microwave anything I just dumped it in the pan. I didn't have Italian seasoning so instead I used McCormick Grill Mates Vegetable seasoning and garlic pepper. I also make bisquick buttermilk dumplings. Other then that (lol) I followed the recipe. This will be made again - it was great. The only change I would make is to use cubbed chicken breasts next time. Oh or rotisserie chicken! YUM
- 2 (15 ounce) cans chicken broth
- 1 (12 ounce) can cooked chicken
- 1 (10 3/4 ounce) can cream of celery soup
- 1⁄2 cup heavy cream
- 1 red onion, diced
- 1⁄2 bell pepper, diced
- 1⁄2 red pepper, diced
- 10 cherry tomatoes, quartered
- cooking spray
- 3 tablespoons italian seasoning (no salt blend)
- 1 tablespoon poultry seasoning
- 1 (8 count) canjumbo buttermilk biscuits, slightly flattened and quartered
- cracked pepper (optional)
Directions See How It's Made
- In large pot bring the chicken stock, soup, and cream to a boil.
- Dice both peppers and onion. Using a mini chopper makes this a breeze. Spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. Approx 2 minutes.
- Add softened veggies and cooked chicken to pot of boiling stock. Stir in spices.
- Drop biscuit quarters into pot. Do not stir. Let things return to boil, cook 10 minutes uncovered. Reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done.
- Avoid lifting the lid during the final cook time and don't over stir. Stirring will tear apart the dumplings.