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Quick Chicken and Dumplings

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“This is such an easy way to make chicken and dumplings! And only 5 ingredients (not counting the pepper). Our grandmothers never had it so simple. This recipe comes from Southern Living magazine, Jan., 2002)”

Ingredients Nutrition

  • 4 cups chicken broth or 4 cups water
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 2 teaspoons chicken bouillon granules (omit if using broth)
  • 1 teaspoon seasoned pepper
  • 3 cups chopped cooked chicken
  • 1 (7 1/2 ounce) can refrigerated buttermilk biscuits


  1. Bring the first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  2. Separate biscuits in half, forming 2 rounds; cut each round in half. Add chopped chicken to the boiling mixture and return to a boil. Then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes.
  3. NOTE: To lighten this dish: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.

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