I've made a few versions of it here on the blog, but this is one comes from a cookbook my sweet 9 year old boy gave me for Christmas. America's Best Recipes Comfort Food.
I wasn't quite sure what to think of it because it is quite simple to make and I'm not a big fan of cream of this and that soup, and one of the ingredients in this recipe is cream of celery, but I decided to just go for it.
It turned out pretty tasty, the family enjoyed, especially my 13 year old who loves Chicken and Dumplings.
Chicken and Dumplings
1 (32 oz) container low-sodium fat-free chicken broth
1 (14 oz) can low-sodium fat-free chicken broth
3 cups shredded cooked chicken
1 (10 3/4 oz) can reduced-fat cream of celery soup
1/4 tsp. poultry seasoning
1 (10 oz) can refrigerated jumbo buttermilk biscuits
Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch-wide strips.
Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.