Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items like canned soup and uses time-saving, drop-style dumplings.
—WILLIE DEWAARD CORALVILLE, IA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 1/2 cups 2% milk
1 1/2 cups frozen mixed vegetables, thawed
2 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
DUMPLINGS
1 cup biscuit/baking mix
1/3 cup French-fried onions, coarsely chopped
7 tablespoons 2% milk
1/2 teaspoon dried parsley flakes
1. In a Dutch oven, combine the first six ingredients; bring to a boil, stirring occasionally.
2. Meanwhile, in a small bowl, combine biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, 10 minutes.
3. Cover and simmer 10-12 minutes longer or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering).