Directions
- 1In a pot, combine cream of celery soup and chicken stock.
- 2Add a pinch of black pepper.
- 3Put the pot on the stove and turn the heat to medium.
- 4On a clean, floured surface, roll out the biscuits thinly.
- 5Cut the rolled biscuits into squares using a pizza cutter.
- 6Add the biscuit squares to the boiling soup a handful at a time and stir.
- 7Reduce the heat to low and let simmer for 10-20 minutes, stirring occasionally.
- 8Add shredded rotisserie chicken.
- 9If the mixture is too dry, add water or more chicken stock from a Newk’s plastic cup.
- 10Add a teaspoon of chicken bouillon.
- 11Heat through, stirring gently, until the chicken is heated and the dumplings are cooked.
Ingredients
- 1 can cream of celery soup
- 1 32oz box chicken stock or broth
- 8 can biscuits
- 1 pinch black pepper
- 1 bag shredded rotisserie chicken
- 1 cup water
- 1 tsp chicken bouillon
Equipment
potwhiskrolling pinpizza cutter
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