The other night I had this incredible craving for Chicken and Dumplings. I don't know why, but there it was. So I finally bought some biscuits, planning to make the dish that I posted previously - Slow Cooker Chicken and Dumplings - and glanced down at the label on the refrigerated biscuits that I bought.

Well, life doesn't get any simpler than this recipe:

INGREDIENTS:
2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped parsley, if desired

DIRECTIONS:
1 . In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.
2 . Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.
3 . Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.

Thank you, Pillsbury!