Chicken and Dumplings

Being from the south this is one of our favorite winter dinners. You can use a deli- roasted chicken for this recipe. One chicken will yield about 3 cups. This recipe is from Southern Living. Makes 4 to 6 servings Prep time : 15 minutes Cook: 25 minutes 1 (32-oz.) container low-sodium Chicken broth 1 (14.5-oz.) can low sodium Chicken broth 3 cups of shredded cooked chicken (About 1 /2 lbs.) 1 (10 3/4oz.) can of reduced -fat Cream of celery soup 1/4 teaspoon of poultry seasoning 1 (10.2-oz.) can refrigerated jumbo Buttermilk biscuits 1. Stir together first 5 ingredients in a Dutch oven over medium-high heat; being to a boil. Reduce heat to low; shimmer, stirring occasionally, 15 minutes. 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut each biscuit into 1/2-inch- wide strips. 3. 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.