One of my new year-initiated goals is to make one recipe from Southern Living each month; while I'm hopeful to incorporate more, this is something measurable, doable and serves my entire family. Literally :).
January's issue is FULL of yummy choices and when presented with two options for Chicken and Dumplings, I decided to go with "easy" rather than "classic"; the latter required more work and added calories.
The result? Oh-my-word deliciousness in just seven ingredients! A perfect rib sticker for chilly winter nights. What made it a sure-fire addition to my culinary rotation? My 12-year-old son–the 2010 version of "Mikey"–tried it and liked it!
Easy Chicken and Dumplings
- 1 (32-oz.) containter 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 tsp. poultry seasoning (I used McCormick's Grill Mates "Montreal Chicken" & I *think* it was a difference maker–YUM!)
- 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
- 2 carrots, diced
- 3 celery ribs, diced
- 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" thickness; cut into 1/2"-wide strips.
- Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occastionally to prevent dumplings from sticking.