Easy Chicken and Dumplings

• servings: 4 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

1 carton (32 oz) Progresso™ Reduced Sodium Chicken Broth

3 cups shredded cooked chicken (about 1 1/2 lb)

1 can (10 3/4 oz) condensed cream of chicken soup

1/4 teaspoon poultry seasoning

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

2 medium carrots, chopped (1 cup)

3 celery ribs, chopped

Directions

In 4- to 5-quart Dutch oven, heat broth, chicken, cream of chicken soup, and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

Meanwhile, on lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut each into 7 strips, 1/2-inch wide.

Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low and cover.

Simmer 15 to 20 minutes with the lid on, stirring occasionally to prevent the dumplings from sticking to each other as they rise and expand. Dumplings are done when the inside texture is fluffy and light.

Nutrition

• Calories: 640
• Total Fat: 4 1/2
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 100 mg
• Sodium: 2090 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 2 g
• Total Sugars: 10 g
• Protein: 38 g