Perfect for colder weather, here is an inexpensive and comforting dish from our Darden Foundation Community Kitchen.
Chicken and Dumplings
- 1 box (20 oz.) of Bisquick
- 1 can (10.5 oz.) cream of chicken soup
- 1 can (10.5 oz.) cream of mushroom soup
- 1 can (10.5 oz.) cream of celery soup
- 1 can (10.5 oz.) chicken broth
- 1 soup can (10.5 oz.) milk
- 1 soup can (10.5 oz.) water
- 2 chicken breasts, shredded or canned chicken (12 oz.)
1. Make Bisquick dough according to box directions and set aside.
2. Empty all cans of soup and broth into large pot. Save two empty soup cans and fill one with water and one with milk, and pour into pot.
3. Simmer chicken breast in liquid for about 20 minutes until it is soft enough to shred. Carefully remove chicken from pot and shred into pieces. Add shredded chicken back into the pot. Bring the liquid and chicken to a boil and drop the Bisquick dough by tablespoons into the hot liquid. Reduce heat to a simmer. Add more water if soup becomes too thick.
4. Cover and cook for 10 minutes. Watch the pot so it doesn’t boil over.
5. Cook uncovered 10 more minutes until dumplings are cooked through.
Note: Diced potatoes and carrots, or sliced celery or mushrooms can also be added in.