CHICKEN AND DUMPLINGS
2-1/2 cups water
4 cups cooked chicken, de-boned
3 cups cooked rice
2 cans cream of chicken soup
2 cans cream of chicken herbs soup
1 can small biscuits (approx. 10)
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 tsp. Cajun seasoning
1 tsp. black pepper
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In large pot over high heat combine everything except biscuits. Stir until boiling. Cut biscuits into fourths
and drop into soup mixture. Cover well with broth, cook over medium heat for
30 minutes, stirring frequently, until biscuits are cooked through. Serve over rice.
Serves 6-8
Shortcut: Use canned pre-cooked chicken breast.
Healthy Tip: Use chicken breast, brown rice and reduced fat soups.
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