Recipe by heatherg
"Semi-homemade, quick and easy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast half, cut into cubes
skinless, boneless chicken thighs, cut into cubes
1 (10.75 ounce) can
condensed cream of chicken soup
1 1/2 cups
all-purpose baking mix (such as Bisquick®)
Don't turn over the dumplings! just 10 min lid on 10 min lid off Perfect! Not your "old style" Chicken and Dumplings but, very good! If you don't like using can soup, do your own with stock and flour.
I am an intermediate cook,not a pro,not a culinary chef,and here's my take on chicken n dumplings for a beginner;I usually use thighs but any part will do.Boil chicken in water that covers pieces,use as many as you choose depending on how much you want.Boil for at least an hour and up to 1 hour and 15 min.Set pieces aside to cool.Drain all broth through strainer into another pot then bring to a boil again.Add whatever seasonings you choose at this point.I use a little of each of sage,garlic,poultry seasoning-if I have it,salt and pepper.At boiling add dumplings either from scratch flour or use canned biscuits and cut each biscuit into fourths.Turn fire down to a med-simmer until dumplings swell.Continue another 20 min or so until broth thickens some.Pull chicken off bones chop into smaller chunks and add to mixture.Perfect every time.
Great recipe for someone making dumplings for the first time. This tasted great! Will add vegtables next time.
"Beginner" ?? The taste sure isnt! I continue to learn that many of the simplest recipes are the best. The dark meat of the thighs make a difference as they add to the flavour. In addition to dumplings I sometimes prepared egg noodles for those who like it served that way and frequently because the dumplings tend to disappear so fast! A very good
To economise I've bought skin on bone in chicken (big $ difference). Using an oven & stovetop safe pot, the chicken can then be roasted in the oven at 350-375 degrees for approximately 30-40 minutes. Once cooled the skin & bones are easily removed. Any excess fat can be spooned off and the cooked crispy bits in the pot's bottom will add to the favour. At this point carry on as directed, perhaps choosing to omit the butter as the only change.
Healthorg's recipe is delicious as posted but I'm finding with the price of ready prepped chicken so dear, this can be a savings option by slightly altering only the method.
Delicious!! I substituted the the water and poultry seasoning with 6 cups of chicken stock. In also used a rotisserie chicken instead of cooking my own. My husband likes lots of dumplings so I made a double batch of dumplings. But it was so good!!
Thank you very much! My Grandma makes the best Chicken and Dumplings and this can almost stand up. Great starter!! I made my own broth and "gravy". I also serve with collard greens and lima beans.
Wow! We all loved this, and it was easy to prepare on a week night. I used 3 large chicken breasts and omitted the thighs. Had to substitute cream of celery for the chicken. Tasted great. Thanks for sharing this recipe.
Very good! I have never made chicken and dumplings before and this recipe was easy and tastes great! Only thing I would change is dropping the bisquick mixture by the spoonful made the dumplings too big for my taste. I will make them smaller next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Beginner Chicken and Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 131
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make simple, soul-satisfying chicken and dumplings.
See how to make classic, comforting chicken and dumplings.
See how to make a simple, satisfying chicken dinner.