Easy Chicken and Dumplings

Old-time recipes called for roasting the chicken, stirring together the soup base, and making dumpling batter by hand. Today’s up-to-date version relies on convenient deli-roasted chicken, frozen veggies, condensed soup, and refrigerated corn bread twists.

Reprinted from Better Homes and Gardens' The Ultimate Soups and Stews Book. Copyright © 2013 by Meredith Corp. Published by John Wiley & Sons.

Easy Chicken and Dumplings

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    1 2- to 2 1/2-pound deli-roasted chicken 1 can (10.75-ounce) condensed cream of chicken soup
    1 package (16-ounce) frozen mixed vegetables 1/8 teaspoon ground black pepper
    1 1/4 cups reduced-sodium chicken broth or water 1 package (11.5-ounce) refrigerated cornbread twists


    Prep: 25 min Total:
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    • 1

      Remove string from chicken, if present. Remove and discard skin from chicken. Remove meat from bones. Chop or shred chicken (you should have 3½ to 4 cups chopped chicken). In a large saucepan stir together chicken, frozen vegetables, broth, cream of chicken soup, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.

    • 2

      Meanwhile, remove corn bread twists from package; cut along perforations. Lay twists on a baking sheet; roll 2 twists together to make a spiral. Repeat with remaining twists. Bake according to package directions.

    • 3

      Spoon chicken mixture into bowls. Top each serving with corn bread spirals.

    nutritional information

    5 g
    32 g
    Saturated Fat:
    9 g
    56 g
    44 g
    1553 mg
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