- 2 Chicken Breasts, cut in 1" pieces
- 1/2 Orange Bell Pepper, diced
- 1/2 Green Bell Pepper, diced
- 1 Leek, sliced thin
- 2 Stalks celery, diced
- 2 14oz cans of chicken broth
- 1 "small size" can Cream of Chicken Soup
I made this in a French cook pan, but it could also be made in a skillet.
Put broth in pan and turn on high, add vegetables and chicken and bring to a boil, then turn down on low and simmer. I let this cook for 30 minutes or more until we were almost ready to eat. Meanwhile make a serving of biscuits according to the Bisquick recipe.
When almost ready to eat, remove the chicken and veggies and set aside. Bring broth to a boil and spoon drop biscuits into the broth, cooking for 6 minutes on medium, covered. The broth will thicken because some of the dumplings will dissolve into the broth.
Remove dumplings and scrape the bottom of the pan if it got thick enough to start sticking. Stir in soup and add chicken/veggie mixture. Cover and immer for a few minutes until the soup is bubbling.
Pictures are on this Facebook Album.