Easy Chicken and Dumplings

Have I ever mentioned how much I love Southern Living magazine?? I love their recipes, house plans, travel recommendations and the list goes on! They now have a feature called "Mama's Way or Your Way" in the recipe section. "Mama's way" usually has more ingredients and may take a bit longer than "your way"

The January 2010 issue featured Chicken and Dumplings - of course I chose "your way" because it is a tad easier!

I don't know about you but when I think of Chicken and Dumplings I think of it as a fall/winter recipe, but this is so good I could it eat it all the time - I'm talking Cracker Barrel good!!


Here it goes:

Ingredients:
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.) - to save time, I picked up a Rotisserie chicken from the grocery store.
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning - I used McCormick's Chicken Seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced

Directions:
1. 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.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. 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.

ENJOY!