Chicken and Dumplings

One of my favorite features in the newly-revised Southern Living magazine is called "Mama's Way or Your Way?"  They take a classic dish and give both the classic and the semi-homemade recipes for making it.

In the January 2010 issue, the feature was the classic comfort food Chicken and Dumplings.  You can see the traditional recipe here.  Of course, I opted to make the easier updated version!

This was so easy, and really tasted like a slow-cooked soup!  I love that most of the ingredients are pantry items that I usually have on hand.

One review on the Southern Living website said she cut the biscuits into squares instead of strips.  Also, the reviewer suggested pressing some herbs into the biscuits for flavor.  I might try these tips next time.

If you are looking for comfort food, I highly recommend this dish.  I am linking this to Tempt My Tummy Tuesday with Blessed with Grace and Tuesdays at the Table with All the Small Stuff.

• 1  (32-oz.) container low-sodium chicken broth
• 3  cups  shredded cooked chicken (about 1 1/2 lb.) (I used 3 breasts)
• 1  (10 3/4-oz.) can reduced-fat cream of chicken soup
• 1/4  teaspoon  poultry seasoning
• 1  (10.2-oz.) can refrigerated jumbo buttermilk biscuits
• 2  carrots, diced
• 3  celery ribs, diced

Preparation

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.