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Ingredients requirements of Sandra Lee Chicken and Dumplings:
- Provide 2 lb - store bought roasted chickens (2)
- Give 2 tbsp Vegetable oil
- Make ready 7 oz Chopped onion, Ready Pac
- Provide 14 oz - Carrot sticks, chopped Ready Pac
- Prepare 14 oz - Celery sticks, chopped Ready Pac
- Give 14 oz - Chicken broth (6 cans)
- Take 2 tsp poultry seasoning
- Need 1 tsp of Salt
- Require 1/2 tsp ground black pepper
- Prepare 1 tbsp for flour for dusting
- Give 16 oz - Pillsbury Grands buttermilk biscuit dough (16.3 oz)
- Provide 10 oz for Campbell's condensed chicken gravy (10.5 oz)
Sandra Lee Chicken and Dumplings step by step:
- Total cook time is 50 minutes
- Remove skin and bones from chickens; shred meat into large pieces. Set aside.
- In a heavy pot, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
- Add broth, poultry seasoning, salt, pepper and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
- While stew simmers, prepare dumplings. On a flour dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut biscuits into 1 inch wide strips. Set aside.
- Skim of any scum that has risen to surface of soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitted lid and simmer for 10 minutes more. Ladle into bowls and serve piping hot.
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