Chicken and Dumplings

Chicken and Dumplings

4 chicken breasts
2 cans cream of chicken soup
flour or cornstarch for thickening
3 cups of Bisquick
1 cup milk
salt & pepper to taste

Cook chicken in boiling water until tender. I add  1 tsp of garlic and a sliced onion in with the chicken to help flavor it. Remove chicken from pot and allow to cool.
Strain water and return water to pot. Stir in chicken soup. Heat to boiling. In a small bowl, add about 1/2 cup flour or cornstarch to about 1-1/2 cups water and stir thoroughly until smooth. Add this to soup so that it becomes thick.

In a medium bowl, stir bisquick and milk together until stiff . Drop one spoonful at a time into the boiling soup mixture. This makes a TON of dumplings. When the pot becomes full of dumplings, push the new dumplings underneath the first layer you dropped in that are still cooking. Boil for about 15 minutes, uncovered. They will puff up while they cook.  I pulled a dumpling out after 15 minutes to make sure they are done. Shred chicken using two forks and add to pot. Heat through.

This makes really thick dumplings. If you like your dumplings juicier, don’t put all the dumplings in, or you can add some chicken stock at the end to help “juice” it up.

Recipe adapted from

2 Responses to Chicken and Dumplings

  1. Zana Seip says:

    evening, this one good idea.. :-D

  2. Keep making your lasagna the same way you have been doing, except next time put a cookie sheet under the pan when you bake it!!! Your oven temp. may be a little off.

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