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Quick Chicken and Dumplings


  • 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


  • 1. 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.
  • 2. 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.


Average Rating: 4.5
  • 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.
  • 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).
  • 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
    Dec 31, 1969

    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.

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