A quick and easy recipe that is a hit with the whole family!

Ingredients

• carton (32 oz) Progresso™ Reduced Sodium Chicken Broth
• 3 cups shredded cooked chicken (about 1 1/2 lb)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/4 teaspoon poultry seasoning
• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
• 2 medium carrots, chopped (1 cup)
• 3 celery ribs, chopped

Directions

Step 1

In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

Step 2

On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

Step 3

Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Recipe and image sourced from: https://www.pillsbury.com/recipes/easy-chicken-and-dumplings/b6f8b219-4b69-4aa1-8b59-ca58c8ed210b