Easy Chicken & Dumplings

One of my new year-initiated goals is to make one recipe from Southern Living each month; while I'm hopeful to incorporate more, this is something measurable, doable and serves my entire family.  Literally :).

January's issue is FULL of yummy choices and when presented with two options for Chicken and Dumplings, I decided to go with "easy" rather than "classic"; the latter required more work and added calories.

The result?  Oh-my-word deliciousness in just seven ingredients!  A perfect rib sticker for chilly winter nights.  What made it a sure-fire addition to my culinary rotation?  My 12-year-old son--the 2010 version of "Mikey"--tried it and liked it!

Easy Chicken and Dumplings
Serves 4-6

• 1 (32-oz.) containter low-sodium chicken broth
• 3 cups shredded cooked chicken (about 1 1/2 lb.)
• 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
• 1/4 tsp. poultry seasoning (I used McCormick's Grill Mates "Montreal Chicken" & I *think* it was a difference maker--YUM!)
• 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
• 2 carrots, diced
• 3 celery ribs, diced

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat.  Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes.  Increase heat to medium-high; return to a low boil.
2. Place biscuits on a lightly floured surface.  Roll or pat each biscuit to 1/8" thickness; cut into 1/2"-wide strips.
3. Drop strips, 1 at a time, into boiling broth mixture.  Add carrots and celery.  Cover, reduce heat to low, and simmer 15-20 minutes, stirring occastionally to prevent dumplings from sticking.

~ Enjoy!

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