Shortcut Dutch Oven Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10.5 oz can of cream of celery soup
02 -
32 oz chicken stock or broth
03 -
8-count refrigerated biscuit dough
04 -
2 cups rotisserie chicken, shredded or diced
05 -
Salt and black pepper, to taste
06 -
All-purpose flour, for dusting the working area
07 -
Fresh parsley, chopped (optional for garnish)
# Instructions:
01 -
Remove the meat from one rotisserie chicken. Shred it or chop into bite-sized pieces.
02 -
In a large Dutch oven, whisk together cream of celery soup and chicken stock. Place over medium heat and bring to a gentle simmer.
03 -
Open the tube of biscuit dough. Roll out each biscuit very thin on a lightly floured surface. Cut into bite-sized pieces using a pizza cutter or knife.
04 -
Add the dumpling dough pieces one at a time to the simmering soup. Maintain medium heat, avoiding a vigorous boil. Ensure any excess flour is gently shaken off before adding.
05 -
Stir in the shredded rotisserie chicken. Combine gently with the dumplings.
06 -
Reduce heat to medium-low. Simmer for 15 minutes or until the dumplings are cooked through. Season with salt and pepper to taste, garnish with parsley if desired, and serve hot.
# Notes:
01 -
For an extra creamy broth, stir in a splash of heavy cream at the end of cooking or swap cream of celery soup with cream of chicken soup.
02 -
Enhance the flavor by simmering with fresh thyme, parsley, or a bay leaf. Remove the bay leaf before serving.
03 -
For a heartier twist, mix in frozen peas, green beans, or carrots during the last few minutes of cooking.