1

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

3

cups shredded cooked chicken (about 1 1/2 lb)

1

can (10 3/4 oz) condensed cream of chicken soup

1/4 teaspoon poultry seasoning

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)

2

medium carrots, chopped (1 cup)

3

celery ribs, chopped

1

In 4- to 5-quart Dutch oven, heat broth, chicken, soup 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.

2

On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3

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.