I was never a fan of chicken and dumplings growing up. It was a very heavy dish the way my mom made it. As southerners would say, “Bless her heart… she was a lovely woman, but she might could do something other than cook”.
I’ve said before, my mom made good lasagna considering she was a depression era southern woman. She also made excellent lemon meringue pie. And her fried chicken is something I still haven’t been able to match. But she had her flops too. Say “Garbage Soup” in my or my brothers presence and we’re likely to recoil away and gag. As for her chicken and dumplings, looking back, I can see why it turned out greasy and heavy. Mom just boiled up that chicken until it was tender and then made her Bisquick dumplings right on top, without getting rid of the grease.
While I’d give my right arm to eat her cooking again, I do make most things differently than she did. I used to make chicken and dumplings for the family her way and I could never eat it. So I started cheating. I had some leftover chicken and just started tossing things in a pot with it, then topped it with, yep, Bisquick dumplings. I love those far more than I do the rolled out ones. Over the years, it’s morphed into this dish and I finally can eat chicken and dumplings again. Plus… it’s so darn quick because you use either leftover chicken or a store bought rotisserie one!
You know the drill…
Cheaters Easy & Creamy Chicken & Dumplings
- 1 rotisserie chicken, skin and bones removed, chopped into bite sized pieces (or about 4 cups of leftover chicken, chopped up)
- 1 medium onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1/2 cup)
- 3 tablespoons unsalted butter
- 2 14 ounce cans chicken broth
- 2 10.75 ounce cans cream of chicken soup, undiluted
- 1/2 cup heavy cream or half and half
- 1 teaspoon poultry seasoning
- 3 cups biscuit mix (Bisquick)
- 1 1/4 cups milk
- Black pepper to taste
- In a large pot, saute the chopped onion and celery in the 3 tablespoons butter until they are soft and limp, about 7 minutes. Pour the chicken broth and soup in with the veggies. Whisk to combine.
- Add in the chicken and poultry seasoning. Bring to a boil, then simmer over medium heat for ten minutes or so; long enough to heat everything up nicely. Stir in the cream and turn the heat up enough to bring the soup to a boil.
- Combine the biscuit mix and milk in a medium bowl. You’ll have a thick pasty sort of mixture. Use a large spoon to drop large balls of dumpling dough onto the hot soup. You should get about 8 to 10 dumplings. Snuggle them all in there right next to each other.
- Cover the pot and cook until the dumplings are tender and fluffy and cooked throughout, about 15 to 20 minutes.
- Serve with plenty of black pepper and there may be some out there who want to add some salt. I personally find it salty enough without adding extra.
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