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Chicken And Dumplings


Directions

 Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

 Ingredients

   1 (32-oz.) container low-sodium chicken broth 
   3 cups shredded cooked chicken (about 1 1/2 lb.) 
   1 (10 3/4-oz.) can reduced-fat cream of chicken soup 
   1/4 teaspoon poultry seasoning 
   1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits 
   2 carrots, sliced or diced, 3 celery ribs, diced