Boneless skinless chicken thighs are cooked in water and a can of cream of celery soup in this stew with refrigerated biscuits for dumplings.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
376 Calories
Recipe Instructions
Step 1
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Step 2
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Ingredients
salt and pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
