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Quick Chicken and Dumplings

6 individually frozen biscuits
14 cup chopped onion
14 cup chopped green bell pepper
1 tablespoon olive oil
4 cups shredded rotisserie chicken
2 (14 1/2 ounce) cans low sodium chicken broth
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon chicken bouillon granule
1 teaspoon minced fresh parsley
12 teaspoon dried sage
14 teaspoon dried rosemary, crushed
14 teaspoon pepper (to taste)


Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary, and pepper. Bring to a boil; decrease heat; add biscuits for dumplings. Cover and simmer 10 minutes or until a toothpick comes out clean (do not lift cover while simmering). Taste and adjust with salt and pepper, if needed.

Source: www.food.com