Chicken and Dumplings

<p>In 5-quart Dutch oven, heat broth, chicken, cream of chicken soup, and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally.</p>

<p>Meanwhile, on lightly floured surface, roll or pat each biscuit to about 1/8-inch thickness; using a pizza cutter, cut each into 7 strips, 1/2-inch wide.</p>

<p>Increase heat to medium-high; return to a low boil. Drop strips, one at a time, into boiling chicken mixture. Stir in carrots and celery. Reduce heat to low and cover.</p>

<p>Simmer 15 to 20 minutes with the lid on, stirring occasionally to prevent the dumplings from sticking to each other as they rise and expand. Dumplings are done when the inside texture is fluffy and light. To serve, ladle chicken and dumplings into bowls. </p>