Recipe by Busymommy
"This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also."
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2 1/4 cups
biscuit baking mix
2 (14 ounce) cans
2 (10 ounce) cans
chunk chicken, drained
Tasty. Cooked my own chicken and added onions, celery, and carrots. Simple recipe to follow, husband loved it.
Quick and Easy, yes, but not a good substitute for 'from scratch'.
This was just too easy and so good! I made it exactly as written except I added a little frozen mixed vegetables. Also, the dough was really sticky and hard to work with. I think next time I would add just a little less milk. Otherwise, really good and really easy. My husband and I ate nearly the whole dish ourselves!
Loved this recipe. It was so incredibly easy... I even made it easier by making the dumplings from refrigerated biscuit dough. My husband LOVED it!
Holy cow! This was easy and GOOD! Next time, to add flavor, I will saute some onion, garlic, and celery as other's suggested. We will definitely make this again!
Very satisfying for a very cold night! I must admit I did make some simple modifications though. 1) Substituted refridgerated biscuit dough instead of using the dry mix. 2) To begin, I sauteed onion and cut up pieces of chicken breast (don't like canned chicken), removed from pan and then re-added after the dumplings were almost cooked. 3) Added a can of corn (a must!) 4) Replaced one can of chicken broth for one can of condensed cream of chicken soup. YUM, heated up the leftovers for lunch!
My fiance and I loved this!
I halved the dumpling mix and I think I'll half it once more; we found there were too many for our taste.
I sauteed about 1/3c each of carrots, onion, celery and then threw the raw, cubed chicken in with that until it was cooked through. Then, I added the broth and brought it to a boil. I then dropped in the dumplings as directed and it turned out wonderful!
I've made this twice and both times I've had great results. Both times I've added a bag of frozen veggies and used leftover chicken. Also if you add more broth (I think I added about 40 ounces) you get more of a chicken and dumplings soup. For those with leftover dough make biscuits with it! This is definitely an easy recipe base that will stay in my rotation. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Super Easy Chicken and Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 136
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