4 Ingredient Dinner: Chicken & Dumplings
My friend Brooke is having a baby and I am so excited for her! She and I were talking on the phone over the weekend and she said she really needs ideas for recipes with lots of veggies. I told her about this recipe and even though I originally posted it last Spring I thought I would share it again today. The recipe originally calls for cream of mushroom soup but I substituted for cream of chicken and it was much tastier. It is so easy to make and totally budget friendly, under $10 total!
3 1/2- to 4-pound rotisserie chicken, meat shredded
10-ounce package frozen mixed vegetables
10.75-ounce can condensed cream of chicken soup
3/4 cup water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 8-count tube refrigerated biscuits
Heat oven to 400° F.Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes.
After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.