Homestyle Chicken and Dumplings
Roasted Vegetables
Ingredients
- 1 Tbsp butter
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- ¾ lb boneless, skinless chicken breasts
- ½ (10.5-oz) can cream of chicken soup
- 3 cups low-sodium chicken broth
- ½ tsp poultry seasoning
- ½ (7.5-oz) can refrigerated buttermilk biscuits (see Note)
Instructions
- Melt butter in a 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
- 1 (12-oz) pkg frozen California-style vegetables (broccoli, cauliflower, carrots)
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook vegetables according to package directions. Toss with oil, salt, and pepper.
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