Biscuit Dumplings and Chicken

Yield: 4 servings

Ingredients

• 4  bone-in chicken breast halves, skinned (3 pounds)
• 6  cups  water
• 1  tablespoon  Creole seasoning
• 1  (11-ounce) can refrigerated biscuits

Preparation

Bring first 3 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 30 to 35 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven; let chicken cool. Bone and cut chicken into bite-size pieces.

Place biscuits on a floured surface; roll or pat to 1/8-inch thickness. Cut biscuits into thirds.

Bring broth to a boil. Drop biscuits, 1 at a time, into boiling broth; add chicken. Cook, stirring occasionally, 10 minutes.

Quick Tip: Substitute 6 cups reduced-sodium chicken broth for water; use 3 cups chopped cooked chicken.