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
Preparation:
1. Bring first 4ingredients 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.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips,1 at a time,into boiling broth mixture. Cover,reduce heat to low,and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
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
Preparation:
1. Bring first 4ingredients 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.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips,1 at a time,into boiling broth mixture. Cover,reduce heat to low,and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
No comments:
Post a Comment