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Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 onion, minced
- 2 tablespoons butter
- 2 tablespoons rosemary
- ground black pepper to taste
- 1 cup vegetable broth, or as needed
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
Step 1
Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
Step 2
Cook on High for 4 1/2 to 5 1/2 hours.
Step 3
Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.
Recipe Tip
Chicken broth can be substituted for the vegetable broth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 385 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat6g | 29% |
| Cholesterol38mg | 13% |
| Sodium1294mg | 56% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber1g | 4% |
| Total Sugars7g | |
| Protein17g | |
| Vitamin C2mg | 8% |
| Calcium67mg | 5% |
| Iron3mg | 18% |
| Potassium262mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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