*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great southern-style recipe but no need for potatoes and refrigerated canned biscuits work great for dumplings. Adding the flour at the end to make the gravy is the key to this being a GREAT chicken and dumplings recipe.
Very good recipe. My family (even my 15 month old!!) really liked it. I made a few small modifications: used chicken breasts cut into bite-sized peices only used 2 potatoes threw in a few handfuls of frozen peas and a diced onion subbed stock for water and I threw in a pinch of poultry seasoning. I also added a little marjoram to the Bisquick before cooking the dumplings. It was really really good. Thanks for the recipe!!
Made this quicker by useing two cans cr. of chicken soup 2 cans chicken broth 1 can vegall 1 can whole potatos quartered. Parboil 2 chicken breasts while broth is cooking chop into pieces and drop into boiling broth add canned veggies keep at low boil make bisquick biscuits and spoon drop on top cover for 8 min. flip biscuits and cover for another 3-4 min. served with a salad this was a quick delicious and hearty meal. served 6 with a little leftover.
I didn't really care much for this dish. I cut the potatoes down to three and wished I had only used one. Toooo much potato/starch. Mine actually ended up a little dryer than I like them after adding the dumplings with all the potatoes already in there... I say put this in the scratch file. Sorry....