Chicken & Dumpling's - Semi Homemade

a quick and easy version of chicken & dumplings using canned biscuits and chicken broth.

It won't be long and the weather will start cooling down and we can start making all of our favorite winter comfort food recipes. We use a lot chicken and one of our favorite chicken meals besides Old Fashioned Chicken Spaghetti, is Chicken & Dumplings. All that creamy dreamy goodness and those tasty dumplings.

 

We prefer our dumplings more on the chewier side versus fluffy like biscuits. In m opinion it's more like good old fashioned chicken and dumpling. Some recipes call for placing the biscuits on top of the mixture and leaving them alone, yielding in a fluffy biscuit not dumplings. 

This recipe isn't like that at all. I call this version my Semi Homemade Chicken & Dumplings. It's simple, delicious and uses canned broth and canned biscuits. Homemade is best, but sometimes we just want a nice hot meal, but we're short on time, so this dish is perfect. 

 

This semi homemade version is just as good. It's not hard at all so really anyone can make it.  A lot of folks have steered away from cooking old fashioned meals. Chicken and Dumplings being one of those dishes.

We love all those meals like mama used to make, because there is no better meal than a southern one. It hits the spot and sticks to your ribs. So let's get started and I will show you my version.

 

Start by cooking the chicken first and de boning if not using boneless chicken. Break the cooked chicken into small bite size pieces or shred and then set aside. 

Add chicken broth to a large pot (you can also use homemade broth from the cooked chicken).

add the cream of chicken soup and mix to combine. Bring mixture to a boil and then reduce heat to a light boil. 

separate the biscuits we use two cans because we love the dumplings and it never seems like there's enough with just one can. Cut each biscuit into fours. In a separate bowl add about 1 cup of flour, salt and pepper. 

dip each biscuit piece into the flour mixture and shake off the any excess flour. 

Turn down the heat to a simmer and drop the biscuits into hot broth a little at a time. Not only does it help the dumplings stay together, but it thickens the broth as well)

Using a spoon or spatula push dumplings down into the broth and cover. Try not to stir them too much, but every once in a while push the dumplings down into the broth again.

Cook dumplings on low (just a simmer)  for about 10 -15 minutes then add the 3 tablespoons of butter.

add the cook chicken and cook another 10 minutes.

Ladle into bowls and serve warm.