Chicken and Dumplings
A hearty and comforting dish featuring tender chicken, creamy broth, and fluffy dumplings, perfect for chilly nights or family dinners.
Ingredients
Chicken Mixture
- 2 cups cooked chicken, chopped Use leftover chicken or rotisserie chicken.
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth Can adjust for desired consistency.
- 1 cup milk Use whole milk for creamier broth.
- 1 can (16.3 oz) refrigerated biscuits Cut into quarters for dumplings.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust based on personal preference.
Optional Vegetables
- 1 carrots, diced Add for extra flavor.
- 1 peas Add for extra flavor.
- 1 celery, diced Add for extra flavor.
Instructions
Preparation
- In a large pot over medium heat, combine the chopped cooked chicken, cream of chicken soup, chicken broth, and milk. Stir until well blended.
- Add garlic powder, onion powder, salt, and pepper to taste, stirring well to combine.
- Bring the mixture to a gentle simmer over medium heat, avoiding boiling.
- While the mixture is heating, cut the refrigerated biscuits into quarters.
- Carefully drop the biscuit pieces into the pot when the mixture simmers, distributing them evenly.
- Cover the pot and cook for 10 to 15 minutes, avoiding lifting the lid.
- If using, add any optional vegetables during the last minutes of cooking.
- Check the dumplings for doneness; they should be fluffy and thoroughly cooked.
- Ladle the chicken and dumplings into bowls and serve hot.
Notes
This dish can be served with a side salad or crusty bread. Refrigerate leftovers for 3 to 4 days, or freeze for up to three months. Reheat on medium heat, adding broth or milk if needed.