Chicken 'n Dumplin's Easy-Style!

Terrie Hoelscher


I love good chicken and dumplings ... and will go the extra mile to make them fresh and start them FROM SCRATCH.
But sometimes, I just want a quickie batch to satisfy that craving ... when I need comfort food in a hurry! LOL!
This is a simple recipe I found on the back of a bag of frozen biscuits. It is very tasty, and very flexible and adaptable if you want to add other ingredients.

★★★★★ 2 votes
4 - 6
10 Min
20 Min


cans [12.5 oz. each] of chunk chicken breast, drained
can [15-oz] of low sodium chicken broth
10-oz can cream of chicken soup
2 tsp
dried rosemary
1 c
carrots, sliced, optional
1/4 c
chopped celery, optional
1/4 c
chopped onion, optional
1/4 c
frozen peas, optional
frozen buttermilk biscuits


1Empty cans of chicken breast, chicken broth and undiluted cream of chicken soup into a 3-qt. sauce pan with a lid.
2Add rosemary, and optional vegetables, and stir to mix.
3Heat over medium heat until boiling, stirring frequently.
4Cut biscuits into 1/4's or 1/6's, (a pizza cutter or some good kitchen shears work well for this) and drop one-by-one into the boiling broth.
Cover with the lid, reduce heat, and simmer for 22 - 25 minutes, making sure your carrots and other veggies are done. Season with salt and lots of pepper! ;o)

Serves 5 - 6.

About this Recipe

Course/Dish: Chicken
Hashtags: #dumplings, #comfort