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Quick Chicken and Dumplings Recipe

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This recipe for Quick Chicken and Dumplings is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups water 3 cups chopped cooked chicken 2 (10 3/4-ounce) cans cream of chicken soup, undiluted 2 teaspoons chicken bouillon granules 1 teaspoon seasoned pepper 1 (7.5-ounce) can refrigerated buttermilk biscuits
Directions:
Directions:
Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.

Step 2
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.

Step 3
To lighten: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breast halves.
Number Of Servings:
Number Of Servings:
will feed 5
Preparation Time:
Preparation Time:
30 minutes or less!
Personal Notes:
Personal Notes:
One roasted whole chicken or six skinned and boned cooked chicken breast halves yield about 3 cups chopped meat.

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