Quick Chicken and Dumplings

Recipe by Lorraine of AZ
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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups chicken broth or 4 cups water
  • 2
    (10 3/4 ounce) cans cream of chicken soup
  • 2
    teaspoons chicken bouillon granules (omit if using broth)
  • 1
    teaspoon seasoned pepper
  • 3
    cups chopped cooked chicken
  • 1
    (7 1/2 ounce) can refrigerated buttermilk biscuits
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DIRECTIONS

  • Bring the first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  • Separate biscuits in half, forming 2 rounds; cut each round in half. Add chopped chicken to the boiling mixture and return to a boil. Then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes.
  • NOTE: To lighten this dish: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.
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