Recipe by Bisquick®
"Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just 30 minutes."
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1 1/2 cups
frozen green peas and carrots
cut-up cooked chicken
1 (10.75 ounce) can
condensed cream of chicken mushroom soup
Original Bisquick® mix
Paprika, if desired
This was "lick the plate" good according to my husband. I did my own substitutions because I'm snowed in . . . I boiled one chicked breast seasoned with rotissarie seasonings. Once cooked, I cut the breast into chunks for my cup of chicken. Next, I used the broth that it made, added 1 and 1/3 cups of 2 % milk, 1 jar of mushroom alfredo sauce and frozen green beans, corn, pea and carrots. I had to cook twice as long as the recipe suggests to get the bisquik done. Total awesomeness!
My kids love this! It's an easy meal to make when you just dont have time & the ingredients are almost always on hand. I've even used canned chicken just to speed things up. I usually end up adding a lil pepper, onion powder & minced garlic for some flavor.
I loved this dinner. The only thing I would change is doubling the recipe....maybe tripling the soup. I have a lot of big eaters and this was barely enough....which was a fault on my part. Definitely cold weather dinner....very comforting.
Very good quick recipe. I tried this tonite for something different and quick. I used canned mixed veggies tho and half can cream of chicken and half can of mushroom soup. Added some poultry spice . I liked it alot and doesnt take very long either .I used boneless chicken pieces tho and baked them first. Still much faster and tastes great .
Very good recipe. I didn't have a can of chicken and mushroom soup, so I combined a can of condensed chicken soup with a small can of sliced mushrooms.
my husband also licked the plate clean- never had made dumplings before so i made each dumpling about 6 spoonfulls, ended up mixing it all together because it seemed like it wasnt cooked enough(it was)- put 2 cans of soup because it didnt seem think enough, was fine- used just a can of peas
I love this recipe! I've made it twice already. The first time, it burned a little on the bottom, so the second time, I stirred occasionally while the dumplings were cooking. I converted it to a vegetarian recipe by using seasoned baked tofu instead of chicken, which I added at the end instead of cooking the whole time and just cream of mushroom soup instead of chicken and mushroom. Great and easy comfort food.
This was excellent and easy. I made a couple of modifications. I didn't have frozen carrots, so I boiled some fresh ones. I used a full can of cream of chicken soup and 1/2 can of cream of mushroom soup. I also used 2 cups of cooked chicken ( I bought a cooked rotisserie chicken for $5). With these modifications, it was realistically enough for 3 people.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken and Dumplings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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