Chicken and Dumplings III

Boneless skinless chicken thighs are cooked in water and a can of cream of celery soup in this stew with refrigerated biscuits for dumplings.

Rated 4.5 from 965 votes

Prep Time

15M

Total Time

45M

Servings

6 servings

6 boneless chicken thighs

2 (10.75 ounce) cans condensed cream of celery soup

salt and pepper to taste

1 (12 ounce) package refrigerated biscuit dough

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In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Chicken and Dumplings III

What You Need

Instructions

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