Perfect for a rainy Saturday

Green Chile Chicken and Dumplings

 

1 jar Texas Two-Step Green Chile Stew

2 cups chicken broth

1 bag (12 oz) frozen HEB fully cooked chicken fajita breasts

1 can Grand's home-style buttermilk biscuits

1 cup heavy whipping cream

1 tsp black pepper

 

 

1. Combine stew mix and chicken broth in a 6-quart pot over med-high heat until mixture just begins to boil.

2. Heat chicken according to package directions; cut chicken and biscuits into bite-size pieces.

 

 

3. Add biscuits and pepper to the boiling stew mixture; stir every 2 minutes for about 8 minutes. Then add chicken and heavy cream.

 

 

4. Reduce heat and simmer very gently for about 5 minutes, stirring occasionally. Remove from heat and serve while hot.