3 cups chicken broth
3 cups shredded cooked chicken (option 1: Rotisserie chicken deboned, option 2: Boil chicken in pot with onions and garlic, debone)
1 cup milk
1-10.5 ounces can condensed cream of chicken soup
1 chopped onion
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon poultry seasoning
1 can biscuits or 1/2 Bag Mary B’s Open Kettle Dumplings
Mixed vegetables (optional)
3 chopped celery ribs (optional)

3 cup s chicken broth 3 cup s shredded cooked chicken (option 1: Rotisserie chicken deboned, option 2: Boil chicken in pot with onions and garlic, debone) 1 cup milk 1 -10.5 ounces can condensed cream of chicken soup 1 chopped onion 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon poultry seasoning 1 can biscuits or 1/2 Bag Mary B’s Open Kettle Dumplings 3 chopped celery ribs (optional)

In 4- to 5-quart Dutch oven, heat broth, celery, soup, onions, salt, pepper and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally.

Increase heat to medium-high; return to a low boil. Add in milk and chicken.

On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, one at a time, into boiling chicken mixture.

Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.