Caroline's Quick Chicken and Dumplings

Wonderful chicken and dumplings. They tasted a lot like my grandmother's but so much easier to make. The broth was rich and creamy. I cooked the dumplings more like 45 minutes. Yummy comfort food. My family and I voted 5-stars for this one. Thanks Nurse Di.

Wow- awesome, quick recipe! I boiled chicken breasts in some seasonings and used that broth instead of water (so much flavor). I also used 1/2 of a chicken bouillon cube, and substituted one of the cream of chicken cans with cream of mushroom. I feel like the biscuit halves were too big, so next time I'll cut them smaller. My first time making chicken and dumplings and it tastes awesome! Thanks for an awesome recipe!

This was so easy and really delicious! I added green beans, corn, carrots and celery. I also used 1 can of cream of mushroom and 1 can of cream of chicken instead of 2 chicken. I added some other herbs and spices and some cornstarch to thicken it up a little. My fiance and I don't have time to cook since we are in school and this was just perfect. I don't think you can tell the difference between the biscuits and homemade dumplings. Thank you so much for posting!

So quick and easy! Never thought dumplings could be a 20 minute dish. The boyfriend loved them! <br/><br/>I uploaded a picture, if the coloring looks a little different than the others, it's because I chose to substitute beef stock instead of water, just as personal preference. It blended great, and made the broth super rich (maybe a con to some, but we love rich broth). <br/><br/> I also added a little flour to thicken it up. When I make dumplings from scratch, I always end up with thick broth, as loose flour tends to fall off the dumplings and thicken the surrounding broth. The added flour mimicked this "from scratch" effect, and the boyfriend was none the wiser.<br/><br/><br/>I'm still loyal to my grandma's backwoods Kentucky dumplings, but they're so time consuming. Honestly, who can afford to spend an entire day cooking dinner? Because of this, I've pretty much eliminated dumplings from my day to day menu, but this recipe provided the perfect solution. The shortcut was delicious, and far more practical than conventional dumplings. I'll definitely be making them again.

This is how my mom always made chicken and dumplings. They're much easier and taste just as good as the homemade dumplings in most recipes. I've found that pulling the biscuits into tiny pieces tends to make them cook faster, and doesn't effect the taste or texture, unless you want them to be underdone. Otherwise 30 minutes isn't going to do it. And make sure that you stir them regularly. They will stick to the bottom and burn.