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Quick Chicken & Dumplings




Source of Recipe


My version of a couple of Instagram recipes


Recipe Introduction


I love chicken and dumplings, but rarely make it because it’s a bit labor intensive. So, when I saw this recipe, I was intrigued. I figured it was worth a try. I did some adjusting and tweaking and we really liked it. You can fix it up to your liking – adding seasonings, vegetables, etc. or keep it simple. The original recipes all called for boxes of chicken broth, which would be fine, I’m sure. But since I had the scraps from the rotisserie chicken anyway, I just made a quick stock with those and the boxed broth in the Instant Pot.


List of Ingredients




Rotisserie Chicken, picked and shredded (not too fine)
2-32 oz. boxes chicken broth (see note)
2 cans/jars chicken gravy (I prefer the cans)
1 can cream of onion soup
1 t. Bell’s Seasoning (or to taste)
Parsley
Pepper, to taste
1 (8 count) can refrigerated Grands biscuits


Recipe



In a Dutch oven, heat the broth, gravy, soup, Bell’s and pepper to a simmer. Roll each biscuit flat and cut into strips. (It will seem like it is too much, but you need the entire package). Place the dough into the simmering broth and cover. Cook until dumplings are cooked through and tender (check after 15 minutes). Add the chicken and cook until heated through. Taste and adjust seasonings.

About 6 servings.