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Enjoy this recipe from Homestyle in a Hurry.
Submitted by: Diana Chaney from Olathe, KS
6 boneless chicken thighs
2 10-3/4 oz. cans cream of celery soup
2 15-oz. cans mixed vegetables, drained
salt and pepper to taste
12-oz. tube refrigerated biscuits, torn
Place chicken in a soup pot over high heat; add water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 20 minutes, until chicken juices run clear. Drain, reserving 3 cups broth in the pot. Remove chicken and cool; shred chicken and return to broth. Stir in soup, vegetables, salt and pepper; add biscuit pieces. Simmer over medium heat for 7 to 8 minutes, until dumplings are done. Serves 6. | |
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Place chicken in a soup pot over high heat; add water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 20 minutes, until chicken juices run clear. Drain, reserving 3 cups broth in the pot. Remove chicken and cool; shred chicken and return to broth. Stir in soup, vegetables, salt and pepper; add biscuit pieces. Simmer over medium heat for 7 to 8 minutes, until dumplings are done. Serves 6. |
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