Chicken and  Dumplings Recipe

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Chicken and Dumplings

Two cans cream of chicken soup
One can of milk-skim or whole (use the empty soup can)
Two cans of any cheap biscuits.


Put the two cans of soup in a kettle. Add the can of milk and stir as it gets hot. Cut the biscuits into quarters and drop into the soup mixture. Stir the soup mixture and dumpling biscuits until the biscuit dumplings become firm. Remove from heat.

Serve at desired temperature. Serves a family of 4 . Ingredients can easily be adjusted for larger group.

Chicken and Dumplings

4 boneless, skinless chicken breasts (1 pound)
1 teaspoon olive oil
3 cups water (or reduced sodium chicken broth)
1 cup skim milk
1 package chicken gravy mix
3/4 teaspoon dried marjoram
1 (16 ounce) bag frozen broccoli, cauliflower and carrot mix

1-2/3 cups reduced fat Bisquick baking mix
1/2 cup skim milk

Cut chicken into 1-inch pieces. Heat oil in large soup pot. Cook, stirring frequently for 5-7 minutes or until browned. Add water, milk, gravy mix, marjoram and frozen vegetables to the pot and mix well. Heat mixture to boiling, then reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Increase heat to boiling. Mix dumpling ingredients together with fork until completely moistened and soft dough forms. Drop by small spoonfuls onto the top of the boiling chicken mixture and cook uncovered for 10 minutes.

Makes: 6 Servings. Serving Size: 12 ounces