Food and Recipes Dish Soup Easy Chicken and Dumplings Recipe 4.0 (1) 1 Review Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings. By Southern Living Editors Updated on October 15, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 40 mins Yield: 4 to 6 servings 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, diced 3 celery ribs, diced 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. Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings. Beth Dreiling Hontzas Chef's Notes One roasted chicken yields about 3 cups of meat. Rate it Print