Use canned biscuits and a rotisserie chicken to make this crowd-pleasing favorite.

(makes 4-6 servings)

Ingredients

4oz (1 stick) butter

1 small onion, 2 ribs celery, 2 peeled carrots, diced small

Salt, pepper, and (optional) Cajun or Creole seasoning, to taste

2 cloves garlic, sliced or minced

1 cup (approx. 4oz) AP flour

2 x 32oz containers of chicken stock (lowest sodium possible)

2-3 bay leaves

1 – 16.3oz canister of refrigerated buttermilk biscuits

About 3 cups cooked chicken, cubed or shredded (you can use a supermarket rotisserie chicken

½ cup (4oz) half and half or heavy cream (optional)

Chopped parsley for garnish

Instructions

Melt butter in a large Dutch oven over medium heat.

Add celery, onion, and carrots.  Season with salt, pepper, and optional Cajun or Creole seasoning.  Sauté, stirring occasionally until softened, about 5 to 7 minutes.

Add sliced or minced garlic.  Stir and cook for 1 more minute.

Sprinkle in AP flour to make a roux.  Cook, stirring constantly, for 5 minutes.

Pour in chicken stock, whisking to dissolve roux.  Raise the heat and bring to a simmer to thicken.

Add bay leaves. Cover and simmer over medium low heat for 1 hour.

Open canned biscuits and separate them.  Press lightly to flatten and cut or tear into whatever size dumplings you like.  Drop into simmering mixture and stir so they don’t stick together.  Cover and simmer for 15 minutes.

Stir in cooked chicken until just heated through.

Stir in optional ½ cup (4oz) half and half or heavy cream.

Garnish with chopped parsley and serve.