Quick Chicken and Dumplings

Name: Quick Chicken and Dumplings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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

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

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 until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering), about 10 minutes.

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.

Originally published as Quick Chicken and Dumplings in Taste of Home October/November 2009

Reviews

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Average Rating:

Brenda2772

Oct 29, 2018

Delicious! I tweaked it quite a bit though. I finely diced the mushrooms and added finely diced carrots to the peppers and onions. I also used dried parsley (1/2 tsp), 1/2 tsp thyme (crushed further in a mortar) and 1 tsp poultry seasoning. NOTE: I used 4 XL refrigerated biscuits cut into 8 pieces. In the future, I would either make spaetzle-like dumplings from scratch, use a smaller refrigerator biscuit (still cut into 8) OR 2-3 XL biscuits but cut even smaller. These expanded a lot (too much for our tastes).
Ernie

Oct 9, 2018

Chicken
Grammy Debbie

Feb 7, 2018

Very good as well as being very quick and easy. I used leftover baked chicken I had frozen and a can of jumbo biscuits rather than the frozen ones and left out the mushrooms because I didn't have any. Great flavor and real comfort food on a cold winter night.
tready2

Oct 2, 2016

In place of the Chicken Stock, I make a veggie stock with Carrots, Onions, Green Bell Pepper and Celery. About a cup of each in a pot, cover with water and cook down until carrots are soft. Then it goes into a blender and into the start of the dish. I do not add the biscuits to the pot. I bake them and serve the chicken etc. over them and it has a great result.
Susie77

Sep 27, 2016

I tried this recipe a couple of months ago. Author is right -- it *is* quick and fairly delicious as well. I did not like the dumplings but that's probably because I used biscuits that come in the refrigerated section of the grocery store rather than the frozen that the recipe calls for. Also I cut the amounts in half since there are only two of us now. Other than that, tasty comfort food in a snap!
PrplMonky5

Mar 5, 2016

I think this was an excellent base recipe. I cut the recipe in half and it still turned out yummy. Instead of mushrooms I used carrots I had steamed to crisp-tender. Next time I will add more. I also thought it could have used a tad more "sauce" so maybe I will do something with that next time. For the frozen biscuits, I tried cutting them but they were so frozen they were like rocks. I put them in the microwave for 10 seconds and that loosened them up just enough to cut. I agree with others that it could use a bit more seasoning. I will add some of Mccormick's Rotisserie Chicken seasoning next time around. Also, I simmered for exactly 10 minutes and while the toothpick came out clean, I think next time I will cook it a tad longer. The biscuit was way to gooey on the bottom. Overall, my husband and I REALLY enjoyed this and I will be making it again!
grannyg3

Jan 27, 2016

My husband found this recipe I was gonna make chicken and Dumplings when I got off work. He thought this recipe would be quick. I did cook my own chicken instead of the rotisserie. I liked the fact I did not have to mix up my own dumplings. I would recommend this recipe to anyone.
mizmrs

Nov 8, 2015

Followed the recipe to the letter as I want to see how it was, plan on making it again with leftover turkey. Made it on a Sunday night after 3 days of rain and it was true comfort food Wonderful flavor, like it doesn't need cream or butter. It is also nice to have the stuff on hand if you are expecting a snow storm. Was easy to do and didn't need a lot of watching and fussing over, so I could make a salad to go with it.
Beckiboo

Jan 20, 2015

I make this every winter now since seeing it in 2013's Most Requested Taste of Home Cookbook. I do add a few splashes of fat free half and half and I also substitute the rosemary and sage with oregano and a bay leaf- Came out GREAT! This recipe also works for the crock pot- Just add the biscuits at the end to cook.
DBET

Sep 30, 2014

One of my family's favorite weeknight dishes. cazuhlke: I always use the frozen uncooked Grands biscuits and it turns out great ... just make sure that you don't uncover it too early. cathiemh: my husband is on salt restriction because of his heart and we have never had any problem with this recipe. The salt in the chicken is in the fat and skin, which you obviously remove and the broth cooks down nicely as well with the onions and peppers. I agree with Jenisl that you should really try something before giving such a low opinion.