Quick Chicken and Dumplings

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• 6 individually frozen biscuits
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 1 tablespoon olive oil
• 4 cups shredded cooked rotisserie chicken
• 2 cans (14 ½ ounces each) reduced-sodium chicken broth
• 1 can (4 ounces) sliced mushrooms, drained
• 1 teaspoon chicken bouillon granules
• 1 teaspoon minced fresh parsley
• ½ teaspoon dried sage leaves
• ¼ teaspoon dried rosemary, crushed
• ¼ teaspoon pepper

1. Cut each biscuit into fourths; set aside.
2. In a large saucepan, sauté the onion and green pepper in oil until tender.  Stir in the shredded chicken, chicken broth, mushrooms, chicken bouillon granules, parsley, sage, rosemary and pepper.
3. Bring to a boil.  Reduce the heat; add the biscuit pieces for the dumplings.
4. Cover and simmer for 30 minutes or until a toothpick inserted near the center of a dumpling (biscuit) comes out clean.  (Do not lift the cover while simmering.)