This recipe has catapulted to the very top of my comfort foods list, and it is the perfect meal to warm you up on a cold winter day. I give this recipe extra points for being easy to prepare, child friendly, and easily modified in order to reduce calories. If counting calories is part of your New Year's resolution, just substitute the Campbell's Healthy Request Cream of Celery and Cream of Chicken for the original. You can also save time by using a rotisserie chicken from your grocer's deli or just add two large chicken breasts to a crock pot with a 1/2 cup of chicken broth and cook. Enjoy!
Chicken and Dumplings
Ingredients:
1- 32 ounce container of chicken broth or stock
3 cups of shredded cooked chicken
1 can cream of celery
1 can cream of chicken
1 teaspoon poultry seasoning
1- 10.2 ounce can of refrigerated jumbo buttermilk biscuits
Directions:
1) Stir together chicken broth, shredded cooked chicken, cream of celery, cream of chicken, and poultry seasoning in a Dutch oven over medium-high heat and bring to a boil. Reduce heat to low and simmer for 15 minutes.
2) Place biscuits on a floured surface and pat to 1/8-inch thickness. Cut biscuit dough into small 1/2-inch wide strips.
3) Return broth to a low boil over medium-high heat. Drop strips into broth one at a time to prevent sticking. Reduce heat and simmer for 10 minutes, stirring occasionally.
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