Recipe: Easy Chicken and Dumplings

When we think heart-warming Southern comfort food, we immediately picture a bowl full of steaming Chicken and Dumplings. We've given the classic Southern dish an easy upgrade to make it fitting for quick weeknight suppers too. Deli-roasted chicken, cream of chicken soup, and canned biscuits combine to make a dish with minimum prep and maximum flavor. In less than an hour, you’ll be enjoying one of your favorite childhood dishes. We have added quick-fix ingredients, but they haven’t taken away from the traditional, heartwarming flavor of this Southern supper. For a slow-simmered version, try our Slow Cooker Chicken and Cornbread Dumplings.

Pull out your Dutch oven, and have a crowd-pleasing, home-cooked meal prepared and at the ready for your family in under an hour. Start by dicing three celery ribs. Next, chop up three carrots. Bring 32 oz. of chicken broth, 3 cups of shredded chicken, 1 can of reduced fat cream of chicken soup, and ¼ teaspoon of poultry seasoning to a boil in a Dutch oven on medium-high heat. In the meantime, lightly flour a flat surface. Take 1 can of jumbo buttermilk biscuits, and roll each of them flat. Canned biscuits are a great way to cut down on prep time, and they deliver the same great taste as the traditional recipe. Using a pizza cutter, slice the individual biscuits into ½-inch wide strips. Repeat this for all of the biscuits. (Or try the Test Kitchen’s method for rolling dumplings.) Drop the strips one at a time into the boiling broth mixture. Stir occasionally to keep the dumplings from sticking. Add the chopped celery and carrots to the mixture. Stir together and cover, 15 to 20 minutes. Ladle servings of the Chicken and Dumplings into bowls and serve. This classic comfort food will satisfy the whole family.

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