So Easy & Tasty Chicken and Dumplings

Martha Price


This is an easy way to make chicken and dumplings. The dumplings are the ‘noodle’ type, as opposed to the drop dumplings, which cook on top of the chicken. The dumplings are made by rolling out and cutting refrigerated biscuit dough. Although I had heard of this method before, I hadn’t tried it until a few days ago. I was quite pleased with the results! A quick and tasty dinner for a hectic week day!


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10 Min
30 Min
Stove Top


  • 1 box
    chicken broth (32 oz.; 4 cups)or equal amount water and chicken bouillon
  • 3 c
    shredded cooked chicken, (i used canned chicken)
  • 1 can(s)
    (10& 3/4 oz.)condensed chicken soup
  • 1/4 tsp
    poultry seasoning
  • 1 can(s)
    refrigerated biscuits, buttermilk or regular
  • 2 medium
    carrots, small chop
  • 2 small
    celery ribs, small chop
  • 1 or 2
    green onions, minced (optional)
  • ·
    coarse black pepper to taste

How to Make So Easy & Tasty Chicken and Dumplings


  1. In 4 to 5-quart pot, heat broth, chicken, cream of chicken soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to bring mixture to a medium boil.
  2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
  3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to a simmer. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking. Sprinkle with green onions and black pepper; serve.
  4. *Extra noodles can be cooked in a pot of salted water, and then added to soup. Noodles reduce in volume as they cool.

Printable Recipe Card

About So Easy & Tasty Chicken and Dumplings

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American

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