Chicken And Dumplings

Steff had us over for dinner tonight and made an amazing dinner of Chicken and Dumplings. I highly recommend this yummy dinner!

1 (32 oz) container low sodium chicken broth
1 (14 oz) can low sodium chicken broth
3 cups shredded chicken (about 1 1/2 lbs)
1 (10 3/4 oz) can reduced fat cream of celery soup
3/4 tsp poultry seasoning
2 hard cooked eggs, chopped (she omitted this)
1 (10 oz) can refrigerated jumbo buttermilk biscuits

Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionaly, 15 minutes. Add chopped eggs.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/4 inche thickness; cut into 1/2 inch wide strips.

Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Very yummy!