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Quick chicken and dumplings


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  • 6 individually frozen biscuits
  • 1/4 C each chopped onion and chopped green pepper
  • 1 Tbs olive oil
  • 4 C shredded rotisserie chicken
  • 2 cans (14.5 oz each) reduced sodium chicken broth
  • 1 can (4oz) mushroom stems and pieces, drained
  • 1 tsp chicken bouillon granules
  • 1 tsp minced fresh parsley
  • 1/2 tsp dried sage leaves
  • 1/4 tsp dried rosemary, crushed
  • 1/4 tsp pepper


Servings 6
Preparation time 10mins
Cooking time 35mins


Step 1

Cut each biscuit into fourths, set aside. In a large saucepan, sauté onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper.

Bring to a boil. Reduce heat; add biscuits fro dumplings. Cover and simmer for 10 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

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