Categories: Chicken, Main Dish

Ingredients

• 6 individually frozen biscuits
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 tablespoon olive oil
• 4 cups shredded rotisserie chicken
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 (4 ounce) can mushroom stems and pieces , drained
• 1 teaspoon chicken bouillon granule
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary , crushed
• 1/4 teaspoon pepper (to taste)

Directions

1. Cut each biscuit into fourths; set aside.

2. In a large saucepan, saute onion and green pepper in oil until tender.

3. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary, and pepper.

4. Bring to a boil; decrease heat; add biscuits for dumplings.

5. Cover and simmer 10 minutes or until a toothpick comes out clean (do not lift cover while simmering).

6. Taste and adjust with salt and pepper, if needed.

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