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Chicken with Herb Dumplings

Rated as 4.43 out of 5 Stars

"Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix."
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Ingredients

1 h 30 m servings 525 cals
Original recipe yields 8 servings

Directions

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  1. Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
  2. Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
  3. Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

Nutrition Facts


Per Serving: 525 calories; 28.2 g fat; 38.5 g carbohydrates; 28.4 g protein; 77 mg cholesterol; 1736 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I didn't have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieve...

Most helpful critical review

Very good!

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I didn't have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieve...

Very simple & tasty chicken and dumpling recipe. I used boneless and skinless thighs and breast because that is all I had. It was a little too salty to my taste so next time I will use reduced s...

Very good!

delicious!!!! my husband and son loved it!

This recipe is the way I make my chicken & dumplings. Always brown the chicken & keep pieces whole. I always make my chicken stock the day before so I can skim off all of the fat. You need A LOT...

While this recipe did not have a lot of reviews, it reminded me of the chicken and dumplings my mom used to make when I was a kid. It was just as delicious. I made it exactly the way it was stat...