easy chicken and dumplings

★★★★★ 2 Reviews
gigi35769 avatar
By Ginia Riggs
from Scottsboro, AL

This is a quick and easy way to prepare chicken and dumplings...I started preparing them this way since it was something I could do after a long day at work. It also didn't require me to make biscuits from scratch or even from Bisquick.

★★★★★ 2 Reviews
serves 10 to 12
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For easy chicken and dumplings

  • One lg
    chicken
  • 6 to 8 c
    water
  • Two can
    evaporated milk
  • Two can
    cream of chicken soup
  • 8 to 10
    taco shells (uncooked are the best!)
  • 1/2 to 1 stick
    butter
  • garlic salt to taste
  • pepper to taste
  • adobo powder (optional)
  • no salt seasoning (optional)
  • 1 sm
    onion - finely chopped

How To Make easy chicken and dumplings

  • 1
    In a large stock pot, place chicken and butter. Fill pot till chicken is well covered and has at least 2 to 3 inches of water above it. Boil chicken until well cooked but not falling off the bone. Approximately 45 minutes.
  • 2
    While chicken is cooking, cut up burrito shells in desired lengths and widths with pizza cutter and set aside. Once chicken is cooked to instructions, remove from pot and set aside to cool until it can be removed from bone. At this point, I usually saute my finely chopped onions in butter till translucent and add to stock pot. I found this gives a deeper flavor to the dumplings.
  • 3
    Add both cans of evaporated milk to chicken stock and bring back to boil. Add seasonings to taste. Once pot has returned to boil drop in burrito strips slowly, stirring continuously while adding all the strips. Reduce heat to a low boil in order for burrito strips to plump up and cook completely. Stir pot occasionally to keep dumplings from sticking. Allow to cook for approximately 20 to 30 minutes
  • 4
    Once dumplings are cooked, add cans of cream of chicken soup to stock pot. Stir to ensure that soup dissolves well into base. Remove chicken from bone tearing it to bite size pieces. Add chicken back into pot. Season again if needed. Bring soup back to low boil allowing all flavors to meld together.
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