Ingredients
1 carton (32 oz) Progresso reduced sodium chicken broth.
3 cups shredded cooked chicken (1 1/2 lb.)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Homestyle Buttermilk Biscuits
Salt
Preparation
In 4-5 quart dutch oven, heat broth, chicken, soup, and salt 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. On lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low, cover, and simmer 15-20 minutes. Stir occasionally to prevent dumplings from sticking.
