Easy Chicken and Dumplings

I’ve said it before, but as a native Texan I feel like I am from the South.  Then I married a man from South Carolina and realized that there is the South and there is the Deep South.  BIG difference!  I’ve never eaten Chicken & Dumplings in my life – they look gross and slimy to me.  But then I saw this recipe in Southern Living Magazine and it looked pretty decent.  So I decided to please the hubby and make this for him.  Wow, what a winner!  Great tasting broth and not slimy at all.  And is there anything better than cooking with just 7 ingredients??

Ingredients:

-1 (32 oz) container chicken broth

-3 cups shredded cooked chicken (I used one package of chicken breasts)

-1 (10 3/4 oz) can cream of chicken soup

-1/4 tsp poultry seasoning

-1 can refrigerated jumbo buttermilk biscuits

-2 carrots, diced

-3 ribs of celery, diced

Directions:

1.  Bring first 4 ingredients to a boil 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” thickness; cut into 1/2” 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.

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