The Easiest Chicken and Dumplings EVER

15 minutes

55 minutes

Easy

	2 tablespoons butter
	1 small onion, chopped
	2 14.5 ounce cans of chicken broth (about 4 cups)
	3 cups shredded cooked chicken (about 1 1/2 pounds)
	2 10 ¾ ounce cans of condensed cream of chicken soup
	2 tablespoons poultry seasoning
	2 cans of refrigerated biscuits, cut into quarters
	2 medium carrots, chopped (1 cup) (optional)

1.	In a 4- to 5-quart Dutch oven, melt butter. Add chopped onion and carrots (if using) and cook until the onions are soft and translucent, about 2-4 minutes.
2.	Add the chicken broth, shredded chicken, cream of chicken soup and poultry seasoning to the pot and whisk together until smooth.
3.	Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for about 5 minutes, stirring occasionally.
4.	After 5 minutes, increase heat to medium-high and return to a low boil.
5.	Drop the cut-up biscuits into chicken mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
6.	Top with chopped chives or green onions.

Notes

This is beyond easy to make. It’s quick and economical.
You can make your own chicken, but in the spirit of this being a super quick and easy dish, just use store-bought cooked shredded chicken!
This is another one of our weeknight carpool dishes. It can sit on the stove on low to stay warm so everyone can eat when they get home from their various activities.
Add another can of chicken broth if it gets too thick.
Trust me when I say everyone will love this – it tastes like you spent hours making it!