Chicken and Dumplings (Quicker)

Chicken and Dumplings (Quicker)

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    cups 2% milk

  • 1-½

    cups frozen mixed vegetables, thawed

  • 2-½

    cups cubed cooked chicken

  • 1

    can (10-¾ ozs.) condensed cream of chicken soup, undiluted

  • ½

    teaspoon garlic powder

  • ¼

    teaspoon poultry seasoning

  • Dumplings:

  • 1

    cup biscuit/baking mix

  • cup French-fried onions, coarsely chopped

  • 7

    tablespoons 2% milk

  • ½

    teaspoon dried parsley flakes


In a Dutch oven, combine the first six ingredients; bring to a boil, stirring occasionally. Meanwhile, in a small bowl, combine the fiscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).


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