Bacon Chicken and Dumplings300 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“This recipe is so easy and very tasty as well. No bones or skins to remove - this really is a terrific recipe!” - by Rebecca Swift
Original recipe yields 8 servings
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
- Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
- Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
Amount Per Serving (8 total)
- 452 cal
- 20.8 g
- 44.2 g
Based on a 2,000 calorie diet
Reviews (300)Rate This Recipe
"Oh my gosh!! This was incredible. I was craving a stick-to-your-ribs comfort food, and this fit the bill. I used a package of chicken tenderloins instead of breasts, 1/3 Cup frozen corn, and roughl..." See morey the same amount of chopped carrots and celery. Did add about 2 tsp cornstarch to the half&half before adding it, and followed the Bisquick box directions for dumplings. Perfection! Licking our chops still! Thank you for the great recipe!"
"I left out the canned corn and used 2C lowfat milk rather than 3C half and half. Delicious! I also used a small can (one of those 4-packs) of biscuit dough, each cut into quarters, instead of the bi..." See morescuit mix. To thicken the soup, I added 1T cornstarch mixed with 2T water. A warm, hearty meal."
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