Bacon Chicken and Dumplings Recipe
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Bacon Chicken and Dumplings

By: Rebecca Swift  
"This recipe is so easy and very tasty as well. No bones or skins to remove - this really is a terrific recipe!"

Rating: This weblink has been rated 230 times with an average star rating of 4.3 Read Reviews (174)

Rate/Review | 16,432 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 slices bacon
  • 3 large potatoes, peeled and diced
  • 1 onion, diced
  • 4 skinless, boneless chicken breast halves - diced
  • 3 cups chicken broth
  • 1 teaspoon poultry seasoning
  • salt and pepper to taste
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 3 cups half-and-half
  • 1 1/2 cups biscuit mix
  • 1 cup milk

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
  2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
  3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 458 | Total Fat: 21g | Cholesterol: 80mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2007 by CANDLEDREAMS 
Oh my gosh!! This was incredible. I was craving a stick-to-your-ribs comfort food, and this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2005 by LIZCANCOOK 
I left out the canned corn and used 2C lowfat milk rather than 3C half and half. Delicious! ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2003 by MissTerioso 
It's good, but several changes needed: The dumplings need more mix to cause the batter to be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2005 by BRIGHTSTARPOET 
This recipe is sooooo good! I made it exactly the way the recipe says, except that I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2003 by KBAZINET 
Overall, this is a great tasting recipe. A definite keeper, and I can't say that about too... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2003 by MOLSON7 
This was very good. I added garlic, carrot, celery and frozen corn instead of canned. Next... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2009 by nyc.chef 
This a great cold weather recipe. We enjoyed it - even the leftovers. This recipe doesn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2003 by Jennifer : ) 
I liked it but need to change it before I fix it again. I thought there was too much liquid... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by DEIDRE WELCH 
This was very tasty. I used pre-cooked, pre-crumbled bacon and hash browns, and added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2006 by COURTNEYGRIFF 
DELICIOUS!!!!!!!!!! I used 1 1/2 cup of milk and 1 1/2 cup half and half and followed the... MORE

 
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