Recipe: Quick and Easy Chicken and Dumplings

Quick and Easy Chicken and Dumplings


  • 1 - 32 oz carton of chicken broth
  • 1 - 26 oz can of cream of chicken soup
  • 1 - 16 oz can refrigerated jumbo buttermilk biscuits
  • 3 lbs boneless skinless chicken breasts, cooked and shredded
  • Flour for coating and pepper to taste


  1. Heat chicken broth and cream of chicken soup in a pot on medium-high heat and cook until gently boiling. 
  2. Cut each biscuit into 4-6 pieces and coat with a mixture of flour and pepper. Shake off excess flour and add to pot. Stir well and let cook for approximately 10 minutes. 
  3. Add your cooked and shredded chicken to the pot. Stir well and cook for an additional 10 minutes. 
  4. Top with pepper to taste.

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