Quick Chicken and Dumplings
One whole roasted chicken or 6 skinned and boned cooked chicken breasts yield about 3 cups chopped meat.
Ingredients
Makes 4 to 6 servings / prep: 10 min., Cook: 25 min.
- 4 cups water
- 3 cups chopped cooked chicken
- 2 10¾-ounce cans cream of chicken soup, undiluted
- 2 teaspoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 1 7.5-ounce can refrigerated buttermilk biscuits
Instructions
- Bring first 5 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.
- Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently.
- Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.