Easy Rotisserie Chicken and Dumplings
Simple and quick comfort food recipe for Rotisserie Chicken and Dumplings.
Servings: 6
Ingredients
- 1 can 10.5 ounces cream of celery soup
- 32 ounces chicken stock or broth
- 1 can 16.3 ounces, 8-count refrigerated biscuit dough
- 2 cups rotisserie chicken shredded
- Salt and pepper to taste
Instructions
- In a large pot whisk together the cream of celery soup and chicken stock. Bring to a simmer over medium heat.
- While the soup and chicken stock are heating up, open the tube of biscuit dough and use a rolling pin to roll out each biscuit very thin. Cut the flatted biscuits into bite-sized pieces.
- Once the soup and stock are simmering, and drop the dumplings into the mixture one at a time.
- Reduce the heat to medium-low and simmer for 15 minutes or until the dumplings are cooked through.
- Once the dumplings are cooked through, add the shredded rotisserie chicken. Stir well.
- Season with salt and pepper to taste.