2 cups reduced sodium chicken broth
1 (12 ounce) jar home style chicken gravy
1 (10.5 ounce) can cream of celery soup
3 cups cooked and chopped chicken
1 ½ cups frozen peas and carrots
1 teaspoon dried thyme leaves
1 (7.5 ounce) container refrigerated
buttermilk biscuit dough
In large saucepan over medium heat, combine broth,
gravy, soup, chicken, vegetables and thyme; salt and pepper to taste.
Bring to a boil; reduce heat to a simmer. Cut biscuits
into quarters and drop into soup.
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| This was so quick and easy! |
Simmer 8-10 minutes or until dumplings are cooked
through, stirring occasionally.
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| Good gravy! |
My Rating: 3/5 "This came out blander than I expected for all the stuff that's in it. I did quite enjoy using the refrigerated biscuits - they cut down the cooking time and they come out tasting quite nice for the dish. If anyone can figure out how to amp up the spices to make this interesting, more power to ya."
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