Lunch: Easier Than Ever Chicken and Dumplings
This recipe for chicken and dumplings is as easy as it gets!
Ingredients
1 1/2 cups fat-free (skim) milk
2 cups frozen peas and carrots
2 cups cut-up cooked chicken
2 cans (10.75 oz each) condensed cream of mushroom soup
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
Instructions
In 12-inch ovenproof skillet, heat milk, frozen peas and carrots, chicken and both cans of soup to boiling.
Separate dough into 8 biscuits; cut each into fourths. Place biscuit pieces on top of hot soup mixture. Simmer uncovered 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy.
Garnish with chopped parsley, if desired.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
