I am a huge fan of classics, so when I decided to try my hand at chicken and dumplings I was a bit worried. We have always had my husbands grandmothers chicken and “noodles” since we’ve been married. Which meant just on holidays, I finally thought to myself “I bet I can make something similar” and so thats just what I did. Being crunched for time, I didn’t have hours to spend in the kitchen, so I had to do shortcuts and change up a few things from her recipe to make it work for me. So, without further ado, here is my Easy Homemade Chicken and Dumplings Recipe!
To start I use chicken broth, rather than water and bouillon. It’s easy and you don’t have to wait for the broth to become flavored. Second short cut, I use either canned chicken or rotisserie chicken, rather than raw, though if you go raw use tenders, they cook faster. It’s already cooked so you don’t have to wait for it to cook through, cutting down cooking time immensely. The thing I love about this recipe is it’s done in roughly an hour (a bit longer if you go with the tenders), rather than making it a half or whole day in the kitchen!
Once you’ve gotten the broth and chicken in a pot, you start making your dumplings. It’s a simple combination of baking mix and milk to make these little bits of heaven!!!
In the end, you have a tasty classic in much less time than it usually takes to make it! Here is the full recipe:
Easy Chicken and Dumplings Recipe
Ingredients
1 whole rotisserie chicken, shredded.
4 cartons Great Value chicken broth (32 oz each)
5 cups Bisquick (or generic brand baking mix)
1.5 cups milkInstructions
Mix baking mix and milk in large bowl until completely combined. (It may be sticky, if so just add a bit more baking mix)
Pour broth into pot and add chicken, cook on high to bring to a rolling boil.
On a surface sprinkled with baking mix, roll dough out to about 1/8″.
Using pizza cutter cut dough into 1″ x 1″ squares (they expand when cooked)
When broth is at a rolling boil, drop dough squares into pot!
Reduce heat to medium, you want water to be a slow boil, but not high, so it doesn’t run over.
Cook for about 20-25 minutes, stirring and spooning broth over dumplings occasionally.
Enjoy!
Now you may notice I do not have any spices listed. If you use canned chicken or raw tenders, you will want to use salt and pepper in the broth, but with the rotisserie you will not need salt as it is already flavored and can become too salty (we learned the hard way). The broth will likely be soupy, but it thickens as it sits.
This easy recipe is a huge hit with my family, even my picky eaters and has become a weekly staple in our home. We make enough to enjoy left overs for a day or two after, so you can adjust the recipe accordingly. Now, we don’t have to wait until the holidays to enjoy Chicken and Dumplings, because this Chicken and Dumplings recipe is perfect and easy enough to cook any time of the year!
Toni Patton
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Oh my gosh this looks INCREDIBLE! I miss my moms chicken and dumplings, so Im going to have to make some of these!!
This looks like a very hearty dinner, and pretty easy to make. Thank you for sharing this recipe, I have never had dumplings with my chicken before.
These look like the chicken and dumpling that my family would like! They love Cracker Barrel’s and these look just like them!
I love chicken and dumplings and this is a great recipe for me to try.