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Chicken with Herb Dumplings

Chicken with Herb Dumplings

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Caryl

Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1736 mg
  • 69%

Based on a 2,000 calorie diet

Directions

  1. Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
  2. Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
  3. Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
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Reviews

ChefNan
19
12/2/2009

I didn't have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieved.

mauigirl
11
8/30/2011

Very simple & tasty chicken and dumpling recipe. I used boneless and skinless thighs and breast because that is all I had. It was a little too salty to my taste so next time I will use reduced sodium soup. I will definitely make this again on a cold winter night. Thanks for sharing Caryl!

MsGlitterWishes
5
9/3/2006

Very good!