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Quick Chicken and Dumplings

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“I got this from Southern Living. To lighten you may use reduced fat cream of chicken soup.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 cups water
  • 3 cups cooked chicken, chopped
  • 2 (10 3/4 ounce) cans cream of chicken soup, undiluted
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon seasoned pepper
  • 2 12 ounces refrigerated buttermilk biscuits

Directions

  1. Bring the first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  2. Separate biscuits in half, forming 2 rounds, cut each round in half.
  3. Drop biscuit pieces, 1 at a time, into boiling mixture, stir gently.
  4. Cover, reduce heat to low, and simmer, stirring occasionally, 15-20 minutes.

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