Quicker Chicken and Dumplings
Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. —Willie DeWaard, Coralville, Iowa
Ingredients
- 1-1/2 cups 2% milk
- 1-1/2 cups frozen mixed vegetables, thawed
- 2-1/2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- DUMPLINGS:
- 1 cup biscuit/baking mix
- 1/3 cup French-fried onions, coarsely chopped
- 7 tablespoons 2% milk
- 1 tablespoon chopped fresh parsley
Reviews
I listened to the suggestions of other reviewers and added 1/2 T of chicken bouillon, and used fresh broccoli, carrots and celery plus canned corn. Allergic to onions so couldn't use them. Rotisserie chicken was used, along with one can each cream of chicken and cream of mushroom soup. Very Good!
Quick, yes, but next time I would use raw chicken and fresh veggies for better flavor.
Used 2 cans of soup. Otherwise, I made as directed. Fast, easy and delicious. Will be making this often.
want to try this one!
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Love dumplings! Can't wait to give this one a try.
bland tasting
This turned out much better than I thought it would. It was very filling. I did use suggestions from other reviews and added some salt, pepper, and a chicken boullion cube.
Definitely needed some seasoning. Remember to turn down the temperature when simmering your dumplings even though the recipe doesn't say to. This only made three healthy servings. Will make this again but double the amount of vegetables and soup/milk.
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