Chicken and Dumplings
Time needed
10 min
preparation
+
20 min
cooking
Serving Size / Yield
6 servings
Ingredients
- 6 individually frozen biscuits
- 1/4 C. chopped onion
- 1/4 C. chopped green pepper
- 1 Tbs. Crisco® pure olive oil
- 4 C. shredded rotisserie chicken
- 2 14-1/2 oz. cans reduced-sodium chicken broth
- 1 4-oz. can mushroom stems and pieces, drained
- 1 tsp. chicken bouillon granules
- 1 tsp. minced fresh parsley
- 1/2 tsp. dried sage leaves
- 1/4 tsp. dried rosemary, crushed
- 1/4 tsp. pepper
Directions
Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper. Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.
