The Pioneer Woman Tasty Kitchen
Profile Photo

Cheater Chicken & Dumplings

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Do you love good old school comfort food? Do you want a quick and easy meal that tastes like you spent all day in the kitchen? Do you feel like something hearty for Sunday lunch on a cold day? Are you scratching your head wondering what in the world you’re going to take to that potluck? Well, this version of the old southern classic will nicely fit any one of those situations.

Ingredients

  • 1 whole Store-bought Deli Rotisserie Chicken
  • 3 stalks Celery, Split Lengthwise And Sliced About 1/2" Thick
  • ½ whole Medium Onion, Diced
  • 2 teaspoons Seasoned Salt (I Use Lawry's)
  • 1 teaspoon Garlic Salt
  • 1 carton (26 Oz) Chicken Stock (not Broth)
  • 2 cups Water
  • 1 can (26 Oz) Cream Of Chicken Soup (I Use Campbell's)
  • 1 can Ready-to-bake "flaky" Biscuits
  • ¼ teaspoons Dry Poultry Seasoning
  • 1 cup Frozen Carrots (optional)

Preparation

Remove the skin from the chicken and pick all of the meat off. Cut/tear the meat into bite-sized pieces, and set aside.

Heat a stock pot over medium-high heat. Add the celery, onions, and both salts.

Saute the onion and celery for about three minutes, stirring often. You don’t need any oil. Don’t worry if it starts to brown and stick a little. The next step will take care of that.

Add the stock, water and soup to the pot, reduce the heat and let it come to a simmer. Simmer for 10 minutes, stirring occasionally. You might need to whisk it a little to get the soup to fully incorporate.

While the liquid is simmering, flour both sides of five of the canned biscuits. Using a rolling pin, roll each biscuit out to about 1/8″ thick. Cut the biscuits into 1″ wide strips and cut the long ones in half lengthwise. You now have dumplings, so set them aside.

(Note: The flour is key, as it will help thicken the liquid.)

Add the chicken, poultry seasoning and carrots (if desired) to the pot and increase the heat to medium-high. Bring the liquid just to a boil (it must be boiling).

Drop the dumplings into the boiling liquid and stir just enough to ensure they are all as submerged as you can get them. Stir gently so that you don’t break up the dumplings.

Let the pot boil gently uncovered for about 10 minutes, softly stirring/folding occasionally.

Remove from the heat, pour into a serving dish and let stand about 10 minutes.

Serve and enjoy!

4 Comments

You must be logged in to post a comment.

Profile photo of smalltowngirl

smalltowngirl on 7.29.2010

I have made a version of chicken and dumplings this same way! I find if I heat the rotisserie chicken up in the stock and water or broth it gives the dumplings a much richer taste. My Dear Sweet 95 yr old Grandmother (imagine that) was the first to teach me this quick (can biscuit) dumpling trick!

Profile photo of rhondatn

rhondatn on 2.17.2010

I’ve made this recipe twice now and it’s a hit. The only change that I have made is to either get the low sodium broth or cut out the seasoning salt as it was a little salty for my family. Otherwise, a quick easy alternative to the homemade version.

Profile photo of

on 2.16.2010

I must correct my spelling– inadvertently.
There. I feel better now.

Profile photo of

on 2.16.2010

This was a great family meal tonight. I ended up (inadvertedly) making a change to it though. I failed to read that I was supposed to roll the biscuits. Instead I had cut the biscuits into thirds, and cut the middle strip in half, and then floured all of those. But you know what, I actually think it was fine because I really liked having more substantial dumplings. Next time I am going to add more carrots and celery too because then I won’t have to have a vegetable ‘side dish’. And, I served this with mashed potatoes which worked out well for the gravy. We’re all stuffed! Thanks for sharing the recipe.

No Reviews

You must be logged in to post a review.

Related Recipes

Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Zucchini Lasagna (Keto, Gluten-Free)
Profile Photo by Kendall Smith in Main Courses
The very best zucchini lasagna you'll ever try! Made from simple,...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pineapple Casserole
Profile Photo by Beth Pierce in Main Courses
This traditional southern Pineapple Casserole recipe brings canned pineapple, flour, cheddar...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chicken Bacon Ranch Casserole
Profile Photo by Krystle in Main Courses
Crispy bacon and juicy chicken in a homemade ranch cream sauce....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cheesy Sausage and Potatoes
Profile Photo by Chanda | My Farmhouse Table in Main Courses
A recipe for Cheesy Sausage and Potatoes Casserole is a one-pan...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy