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

Caryl
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Dumplings:

Directions

  • 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.

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  • 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.

  • 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

525 calories; 28.2 g total fat; 77 mg cholesterol; 1736 mg sodium. 38.5 g carbohydrates; 28.4 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/02/2009
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 achieved. Read More
(19)

Most helpful critical review

Rating: 3 stars
09/04/2006
Very good! Read More
(5)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/02/2009
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 achieved. Read More
(19)
Rating: 4 stars
12/02/2009
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 achieved. Read More
(19)
Rating: 4 stars
08/30/2011
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 sodium soup. I will definitely make this again on a cold winter night. Thanks for sharing Caryl! Read More
(12)
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Rating: 3 stars
09/03/2006
Very good! Read More
(5)
Rating: 5 stars
11/22/2011
delicious!!!! my husband and son loved it! Read More
(3)
Rating: 5 stars
10/29/2014
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 of stock/broth. This recipe & method is one of the better ones. If you debone the chicken you actually end up with a dumpling soup. Read More
(1)
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Rating: 5 stars
12/30/2016
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 stated except I did add some canned carrots at the end just for color. Everybody loved it. My ex-husband said it even made the carrots taste good and he hates cooked carrots. Read More