You Won’t Have To Wait Around For These Chicken And Dumplings

Life is too busy to be waiting around for a slow cooker all the time. Now, I love my crock pot. It’s probably one of my most favorite tools in the kitchen. If you don’t time things just right though, you’re waiting around for longer than you want for your meal, or worse, you come home late to something that has been over cooked. If you’re like me with the crazy schedule, you’re going to love this much easier meal on the stove top. Check out what they are saying about this recipe over at Spend With Pennies:

“Just made this, followed the recipe exactly, and everyone thought it was a great weekday meal..best of all no leftovers.”

I highly expect you to have the same results!

 

Ingredients

½ tablespoon butter or olive oil

¼ cup chopped onion

¾ cup each chopped celery & carrot

1 cup Swanson chicken broth

2 cups cooked chopped chicken

2 tablespoons fresh parsley

1 can Campbell’s cream of chicken soup

1 can Pillsbury biscuits

 

 

Instructions

Preheat oven to 350 degrees.

In an ovenproof or cast iron skillet, cook onion in olive oil/butter over medium heat for about 4 minutes or until softened.

Add carrot, celery and chicken broth. Let simmer about 4 minutes until veggies are slightly softened. In a bowl, combine chicken, cream of chicken soup and parsley. Stir into carrot mixture in the skillet.

Cut each biscuit in half and place in skillet on top of chicken mixture. Bake 15 minutes, cover with foil and bake an additional 10 minutes. Serve warm.

 

 

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Quick Tip: Homemade biscuits work just fine in here as well.

Thanks again to Spend With Pennies for this quick traditional recipe.