Just made this tonight for the first time and it is the BEST!
Quantity
12
Quantity Unit
cups
Prep Time (minutes)
15
Cook Time (minutes)
90
Ready In (minutes)
105
Ingredients
Amount
Measure
Ingredient
6
cup, chopped or diced
Boneless skinless chicken breast cooked cubed
2
tablespoons
butter
2
cans (10.75 oz)
cream of chicken soup, 98% fat free
1
large
Onion, chopped
1
biscuit (4" dia)
(16.3 oz) can biscuits (recommended: Pillsbury Grands-Southern Style)
12
cups
chicken broth, fat free, Health Valley
1
package (10 oz)
Carrots, baby
1
package (10 oz)
Peas, frozen
Steps
Sequence
Step
1
Cut each breast in thirds. Place chicken, butter, soup, carrots, peas and onions in large stock pot. Fill pot with enough broth to cover. Cook on high until chicken is tender.
2
Cut each raw-dough biscuit into fourths. Reduce to medium-high heat and drop half of the dough pieces into stock pot. Cook for approximately 15 minutes, spooning broth from pot over the forming dumplings occasionally. When dumplings are cooked through, remove and set aside. Repeat with remaining biscuit pieces. Return first batch to pot and stir mixture gently before serving.
