Quick Chicken and Dumplings

Mom made great chicken and dumplings from scratch but she was always looking for good, quick recipes that could be prepared without too much fuss. This recipe is based on one I found online but with quite a few changes. It only takes about 30 minutes to prepare and ready to eat. It makes about 6 servings and is still great warmed up as leftovers. It is REALLY yummy!.

Ingredients

1 whole rotisserie chicken

1 1/2 cups milk

1 1/2 cups chicken broth

2 cups (16 oz bag) of frozen mixed vegetables (I used a mix of peas, carrots, corn, and green beans)

1 can (10 3/4 oz) condensed creamy chicken mushroom soup

1 can (10 3/4 oz) condensed creamy onion soup

1 teaspoon poultry seasoning

1/4 teaspoon ground black pepper

For the Dumplings:

2 cups biscuit mix (Pioneer™ or Bisquick™)

2/3 cup milk

OR 4 frozen biscuits cut into quarters

Directions

• Remove meat from rotisserie chicken and cut into bite-sized pieces
• Put 1 1/2 cups milk, 1 1/2 cups chicken broth, mixed vegetables, soups, seasoning, and chicken into 5 quart pot
• Heat on medium until boiling, stirring frequently
• Stir biscuit mix and milk until soft dough forms. After mixture in pot is boiling, drop spoonfuls of dough onto the surface of the chicken mixture. This recipe will make about 16 dumplings
• Turn heat to low and cook uncovered for 10 minutes. Cover and cook for 10 minutes longer.
• Serve hot.