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Quick Chicken and Dumplings

One whole roasted chicken or 6 skinned and boned cooked chicken breasts yield about 3 cups chopped meat.
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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.

Notes & Wine Advice

To Lighten:

Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breasts.
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Course; Chicken