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Shortcut Chicken & Dumplings Recipe: The Next Best Thing to Granny’s by Terri Kendrick

Soups Dinner Lunch

2 months ago

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My Granny made the most delicious chicken and dumplings. I can still smell the savory aroma emanating from her kitchen. Unfortunately, this was not a recipe that she taught any of us – or even handed down – before she passed away in 1984, so we’ve tried to recreate this family favorite over the decades. But the dumplings just never made the grade!

So, it’s no surprise that this Southern Living recipe, claiming to make chicken and dumplings easy, caught my eye! Using a rotisserie chicken instead of cooking your own, canned cream of chicken soup rather than making a roux and – wait for it – canned biscuits as a substitute for those tricky, patience-trying dumplings, this chicken and dumplings recipe seemed like a perfect shortcut to my grandmother’s classic dish. But was it any good?

To my delight, it was! The flavor of these chicken and dumplings was just as tasty as Granny’s and the biscuits-turned-dumplings were so easy and actually a pretty worthy rival for the homemade kind! Spooning up that delicious mixture of chicken, vegetables and dumplings took me back to Granny’s Formica kitchen table and the food cooked with love that she shared there.

Shortcut chicken and dumplings make a great dinner and taste even better the next day for lunch.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1 box (32 ounces) chicken broth
3 cups shredded rotisserie chicken
1 can (10 3/4 ounces) cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (10.2 ounces) refrigerated buttermilk biscuits
3 carrots, diced
3 celery ribs, diced

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Recipe Notes

If you don’t have poultry seasoning (and don’t want to invest in a bottle that you rarely use), you can make your own. Check out this homemade poultry seasoning recipe.

A pizza cutter makes cutting the dough a snap.

One rotisserie chicken yields about 3 cups.

If dumplings are too long, you can easily cut them in half with a wooden spoon after cooking.

Here’s how to make it:

Mix the chicken broth, cream of chicken soup, chicken and poultry seasoning in a Dutch oven or stockpot. Over medium-high heat, bring the mixture to a boil. Once boiling, cover the pot and reduce heat to low. Simmer for about 5 minutes, stirring occasionally. Uncover, increase heat to medium-high again and bring back to a low boil.
Meanwhile, on a lightly floured surface, roll or pat out biscuits until they are 1/8-inch thick. Cut biscuits into 1/2-inch wide strips.
Drop strips, one at a time, into the boiling mixture. Also add the carrots and celery to the pot.
Cover, reduce heat to low, and simmer 20 minutes. Stir occasionally to keep dumplings from sticking.
Ladle into bowls and serve hot.

Nutrition Facts Per Serving

Calories: 305

Total Fat: 5.9g

Saturated Fat: 1.6g

Cholesterol: 83mg

Sodium: 1208mg

Total Carbohydrate: 24.3g

Dietary Fiber: 3.5g

Total Sugars: 7.1g

Protein: 37.1g

Vitamin D: 0mcg

Calcium: 96mg

Iron: 3mg

Potassium: 888mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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