Chicken and Dumplings
It’s that time of year when the cold, gray weather causes us to crave the comfort of chicken and dumplings. Nothing fancy here, just a wonderful steaming bowl of goodness! Our recipe is perfect for a weeknight meal because it’s so easy (especially if you use a purchased rotisserie chicken!) and so comforting. We have been so crazy busy the last few months that we are all about dinners that are quick and mostly hands-off. Oh, and good for the soul 🙂
We hope 2019 is off to a great start for you!
Roast the chicken and cut into bite sized pieces.
Gather the other ingredients.
Cook the base ingredients while the chicken is roasting.
Add the chicken and the dumplings to the pot.
Voila! Chicken and dumplings are a pot of goodness!
Chicken and Dumplings
- 1 whole (or 2 split) bone-in, skin on chicken breasts*
- Salt
- Pepper
- 4 celery stalks, cut into ¼ inch slices
- 4 medium carrots cut into ¼ inch rounds
- 1 can 22.6 oz Campbell’s cream of chicken soup
- 6 oz milk (2-3/4 cups plus 1 TBSP – or just fill the empty soup can with milk)
- ½ tsp dried, rubbed sage
For the dumplings:
- 2 cups Bisquick baking mix
- 2/3 cup milk
*Supermarket rotisserie chicken can be used instead of cooking your own. Remove skin and cut chicken off bones into bite sized pieces.
To roast the chicken:
Preheat oven to 400° F.
Cover a roasting or baking pan with foil and place a roasting rack on top. Generously salt and pepper the chicken. Place in oven and cook for an hour until cooked almost all the way through. When done, let rest for about 15 minutes or until cool enough to handle. Remove the skin and cut the off the bone. If it seems a little underdone, that’s okay – it will completely cook through while the dumplings are cooking. Cut chicken into bite sized pieces. You should have about 2 cups, depending on the size of the breast(s).
While the chicken is cooking, cut up the vegetables. Place a Dutch oven or other large saucepan (at least 3 quarts) on the stove over medium-high heat. Place cream of chicken soup, milk (we just fill the empty can with milk to measure), carrots, celery, sage in pot. Stir to combine and add salt and pepper to taste. When the mixture comes to a boil, reduce the heat to simmer and cook, stirring occasionally, until the chicken is ready. Add the chicken to the pot and bring back to a boil.
To make the dumplings:
Mix the Bisquick and milk together and drop by the spoonful (we use a soup spoon) evenly over the top of the soup and chicken mixture. Cook for 10 minutes uncovered. Cover and cook for 10 minutes longer. Spoon into bowls to serve
Serves 4-6, depending on serving size.