Easy Chicken and Dumplings

In a large Dutch oven or pot over medium-high heat, add olive oil.

Add the cubed chicken and cook until lightly browned on all sides.

Add the chopped onion, bell pepper, butter, and salt. Sauté until the vegetables begin to soften.

Stir in the Cajun seasoning, ensuring the chicken and vegetables are well coated.

Pour in the water to deglaze the pot, scraping any browned bits from the bottom.

Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until everything is well combined and the sauce is smooth.

Bring the mixture to a simmer, then cover and cook for about 15 minutes to allow the flavors to meld.

While the base is simmering, open the can of biscuits and cut each biscuit into quarters.

Uncover the pot and drop the biscuit pieces one by one into the simmering liquid.

Cover the pot again and cook for 10-15 minutes, or until the dumplings are puffed up and cooked through.

Gently stir, spooning some of the gravy over the dumplings. Serve hot, optionally over a bed of cooked white rice.