Homestyle Chicken and Dumplings
Roasted Vegetable Medley
Ingredients
- 2 Tbsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1½ lb boneless, skinless chicken breasts
- 1 (10.5-oz) can cream of chicken soup
- 6 cups chicken broth
- 1 tsp poultry seasoning
- 1 (7.5-oz) can refrigerated buttermilk biscuits
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion, celery, and carrots; cook, stirring often, until vegetables are tender. Add chicken, soup, broth, and poultry seasoning.
- Bring to a boil, cover, reduce heat, and simmer 20 minutes or until chicken is done. Shred chicken using two forks.
- Cut each biscuit into 8 wedges; add to hot chicken mixture.
- Cover and cook 10 minutes or until biscuits are done. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 (12-oz) pkg frozen California-style vegetable mix
- 2 Tbsp olive oil
- 3 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 400°F. Toss vegetables with oil and garlic on a large rimmed baking sheet; season lightly with salt and pepper.
- Bake 20 minutes or until vegetables are browned and tender.
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