Ingredients
6 individually frozen biscuits1/4 cup chopped onion1/4 cup chopped green pepper1 tablespoon olive oil4 cups shredded rotisserie chicken3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (4 ounces) mushroom stems and pieces, drained1 teaspoon chicken bouillon granules1 teaspoon minced fresh parsley1/2 teaspoon dried sage leaves1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper
Preparation
Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper.
Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.
