Quick Chicken and Dumplings

(Courtesy of Taste of Home)

Ingredients:
6 individually frozen biscuits
1/4 c. chopped onion
1/4 c. chopped green pepper
1 Tbsp. olive oil
4 c. shredded cooked rotisserie chicken
2 cans (14 1/2 oz. each) reduced-sodium chicken broth
1 can (4 oz.) mushroom stems and pieces, drained
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley
1/2 tsp. dried sage leaves
1/4 tsp. dried rosemary, crushed
1/4 tsp. pepper

Directions:
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 for 10 minutes or until a toothpick inserted neat the center of the dumplings comes out clean (do not lift cover while simmering).

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