Submitted by Jennifer Norem
About the cook: I'm a home cook who loves creating and making different dishes from easy to hard. Love to use a variety of new flavors and always up for a challenge.
About the dish: Easy to make chicken dumpling recipe, that’s not soupy, but has thick and creamy taste. This recipe is so versatile, you can use bagged frozen dumpling noodles in place of the canned biscuits and get the same thick and creamy taste.
National Origin: American
Estimated Time: 30 to 60 Minutes
2 Lbs. Chicken Breast
4 Canned buttermilk biscuits
8 Cups Water
2 14.5 oz. Can Chicken Broth
1 Family size Condensed Cream of Chicken Soup
1 1 lb. bag frozen mixed veggies (beans, carrots, peas, corn)
1 16oz. Sour Cream
1 TBSP. Garlic Powder
½ TBSP. Onion Powder
½ Tsp. Salt
½ Tsp. Black Pepper
In a stock pot add water and canned chicken broth and boil chicken breasts on medium to high heat for 30 mins or until thoroughly cooked. Remove chicken from broth. Once chicken is cooled off, cut chicken into bite size pieces. Set aside.
Transfer biscuits from can to lightly flour surface. Roll each biscuit flat and cut into 1 inch pieces. (If biscuits become sticky, add a little more flour). Once all the biscuits are cut, add a hand full of biscuits at a time in the boiling water, stirring each time you add another handful to pot until all the dumplings are added.
Now add the garlic powder, onion powder, salt, pepper, and frozen mixed veggies. Cook all ingredients until the dumplings firm and the mixture begins to thicken. About 20 mins.
Once the dumplings are firm and the mixture thickens, add the sour cream and Cream of chicken, stir until well mixed.
The last step, is to stir in your prepared chicken, mix well, cook for another 2 minutes, remove from heat and serve. Enjoy!