Tasty Tips with Tamara Cade: Chicken-N-Dumplings

If you like hearty meals, you’ll love this chicken-n-dumplings recipe.

INGREDIENTS

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

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 24oz box of Anne’s Old Fashioned Flat Dumplings

3 celery ribs, chopped

DIRECTIONS

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.

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

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