This recipe for easy chicken and dumplings could not be more simple and it tastes great too! You can mix in some dried herbs or sprinkle a bit of garlic or onion powder onto the biscuit dough to give the dumplings extra flavor.
Ingredients
- 2 cans condensed cream of chicken soup , 10.5 ounce
- 3 cans chicken broth , 14 ounce
- 3 cups shredded cooked chicken meat
- 2 cans refrigerated biscuit dough , 10 ounce
Instructions
-
1
Gather all ingredients.
-
2
Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
-
3
Cut each biscuit into quarters, and gently stir into the simmering soup.
-
4
Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
-
5
Serve and enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Brown Sugar Pie I
Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
This zucchini salad is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge and begs to be served with fresh seafood. Substitute Greek Kalamata olives for black olives if desired.
Smoked Salmon Deviled Eggs and Tomatoes
I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.