Lunch: Quick Chicken and Dumplings Recipe

Ingredients

6 individually frozen biscuits
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon olive oil
4 cups shredded rotisserie chicken
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh parsley
1/2 teaspoon dried sage leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Instructions

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. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

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