Ingredients
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2 (15 ounce) cans chicken broth
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1 (12 ounce) can cooked chicken
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1 (10 3/4 ounce) can cream of celery soup
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1/2 cup heavy cream
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1 red onion, diced
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1/2 bell pepper, diced
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1/2 red pepper, diced
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10 cherry tomatoes, quartered
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cooking spray
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3 tablespoons italian seasoning (no salt blend)
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1 tablespoon poultry seasoning
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1 (8 count) can jumbo buttermilk biscuits, slightly flattened and quartered
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cracked pepper
Instructions
- In large pot bring the chicken stock, soup, and cream to a boil.
- Dice both peppers and onion. Using a mini chopper makes this a breeze. Spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. Approx 2 minutes.
- Add softened veggies and cooked chicken to pot of boiling stock. Stir in spices.
- Drop biscuit quarters into pot. Do not stir. Let things return to boil, cook 10 minutes uncovered. Reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done.
- Avoid lifting the lid during the final cook time and don't over stir. Stirring will tear apart the dumplings.
- Enjoy!