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Comfort Corner

2-Step Chicken and Dumplings

By Charlotte on February 27, 2013 6:39 AM

When Bob and I crave comfort food, I know I can count on this quick-and-easy Chicken n' Dumplings recipe to fill the bill.

Chicken and Dumplings in two, quick-and-easy steps.Chicken & Dumplings Ready to Eat - 600.jpg

Although it reminds me of Sunday lunch with my grandmother, I got the idea from my now-dog-eared copy of The Best of Mr. Food: Home Cookin' in a Hurry (Oxmoor House, 2003), which has inspired me on many a hurried occasion. This family favorite may ooze with homemade-tasting goodness but making it is as easy as child's play because you use refrigerated biscuit dough.

 
You'll need cooked chicken, cream of chicken soup, chicken bouillon and refrigerated biscuits plus water and a little black pepper.Chicken & Dumplings Ingredients - 600.jpg

Bob's Great Grilled Chicken gives this soul warmer an out-of-this-world, wonderful flavor. But you can use deli, boiled, roasted or leftover, cooked chicken. You'll need three cups (that's about three, skinless, boneless chicken breasts) plus fat free cream of chicken soup (why not save calories where you can!?), chicken bouillon and a can of good ole breakfast biscuits like Pillsbury Simply Buttermilk.

You heat the chicken, soup and bouillon on top of the stove, adding freshly ground black pepper to taste and water. Once this broth boils, drop in the biscuits, cover and cook 20 minutes.

It's so simple, why wait till Sunday? With six, basic ingredients, you can take two steps and treat your family to this creamy, comforting classic any night of the week.

 


2-Step Chicken and Dumplings

Serves 4

  • Chicken & Dumplings Ready to Eat - 600.jpg4 cups water
  • 3 cups cooked chicken breast, shredded (grilled, deli, boiled or roasted)
  • 2 (10-3/4-ounce) cans 98 Percent Fat-Free cream of chicken soup
  • 2 cubes chicken bouillon
  • Freshly ground black pepper to taste
  • 1 (12-ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Combine all ingredients except the biscuits in a large Dutch oven. Bring to a boil over medium-high heat, stirring often.

Drop biscuit pieces into boiling mixture, one at a time, stirring gently. Cover. Reduce heat to low and simmer 20 minutes, stirring occasionally. 

 

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