Chicken and Dumplings

I am a little ashamed to say that tonight's recipe was courtesy of Jessica Simpson. Yes, the same Jessica Simpson that didn't know that Chicken of the Sea was tuna.

While on vacation, I was able to catch up on some old reruns of Rachel Ray and watched them make chicken and dumplings. My husband chuckled when I mentioned it was Jessica's recipe but he devoured it and then made a container for his lunch tomorrow. My only recommendation is to add a lot more chicken to it, I ended up heating up some of the leftover chicken that was in the fridge. I am not sure that this is the best recipe out there, but it's all I know. So, if you have a good recipe that will beat this one, let me know. I wanna try it.

Jessica Simpson's Chicken and Dumplings
3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper

Preheat oven to 400ºF.

Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.

Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.

Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.