Easy Chicken and Dumplings
Romaine-Spinach Ranch Salad
Ingredients
- 1 deli rotisserie chicken
- 6 cups chicken broth
- 1 (10.5-oz) can cream of chicken soup
- 1 (12-oz) pkg frozen mixed vegetables
- ½ tsp poultry seasoning
- ½ tsp pepper
- 1 (7.5-oz) can refrigerated buttermilk biscuits, quartered
Instructions
- Shred meat from chicken, discarding skin and bones.
- Bring chicken, broth, soup, vegetables, poultry seasoning, and pepper to a boil in a large Dutch oven over medium-high heat; reduce heat, and simmer.
- Roll out quartered biscuits, and drop, one at a time, into simmering mixture. Cover and simmer 15 to 20 minutes, shaking pot occasionally, until biscuits are done.
Side Dish Ingredients
- 1 (10.25-oz) pkg country Ranch salad kit (such as Dole)
- 1 (6-oz) pkg baby spinach
Side Dish Instructions
- Combine ingredients from salad kit. Add spinach; toss.
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