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Quick Chicken and Dumplings

Using pre-cooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. —Lakeya Astwood, Schenectady, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 6 individually frozen biscuits
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon olive oil
  • 4 cups shredded rotisserie chicken
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper

Directions

  • Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper.
  • Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.
Nutrition Facts
1-1/2 cups: 420 calories, 20g fat (5g saturated fat), 83mg cholesterol, 1443mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 34g protein.

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Reviews

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Average Rating:
  • Marcia
    Jun 29, 2020

    Okay, I'm not understanding why this recipe didn't fly with some. This was perfect for me and in so glad I came across this one. I've tried it this way but I've also tweaked it. Not many like mushrooms so I simplified this recipe to only have chicken and the dumplings. ?? I also cooked the chicken and added bouillion cubes to the chicken while cooking it (this also counted towards the broth part of the recipe). I used less biscuits because I used less liquid. I added all the herbs asked for and to thicken it some I added a couple of spoons of cream of potato soup. It adds salt, so make sure your broth isn't as salty and the flavor should be fine. This recipe is a keeper for me. ??

  • Ercelle
    Jun 16, 2020

    Not even close. The CB dumplings are from scratch, rolled and cut and sooo much better. I make the same kind that I learned from my Mom to make....vintage recipe....flour, shortening, eggs and milk, cooked in the chicken broth from boiling the whole chicken.

  • Vicki
    May 30, 2020

    I have not tried this, though it looks great. But as a copy cat for Cracker Barrell, not even close. The dumplings at Cracker Barrell are the flat dumplings.

  • Dawn
    Mar 20, 2020

    I live this recipe! I tweak it a little to my family’s taste and they thoroughly enjoy it!!!

  • lisa59
    Feb 27, 2020

    Do you use frozen biscuits and cut them into quarters?

  • TerryBJohnston
    Nov 17, 2019

    I would give it fewer stars if I could. This was so bland looking and tasting that we threw out the leftovers.

  • Marian
    Oct 30, 2019

    FYI caution that if cooked chicken is added and cooked more-it toughens. Except for this recipe, best to stir chicken in before serving if possible.

  • Ernie
    Oct 30, 2019

    I prefer to make my dumplings using Bisquick. Fast, light

  • Michael
    Oct 7, 2019

    Wow... Just made this for dinner and it has become an instant family favorite. I made one change: I added 1 extra teaspoon of bouillon. Besides that, the recipe is perfect as is!

  • Linda
    Mar 11, 2019

    These are nothing like the chicken and dumplings at Cracker Barrel They would never used biscuits for dumplings. Their dumplines are hand made as I do mine.