Nothing says comfort food like chicken and dumplings. This version which begins with canned chicken, cream of celery, or cream of mushroom soup, canned mixed vegetables, and canned milk simplifies the process significantly. This recipe has chicken and dumplings ready to serve in about a half an hour. Simple and delicious, this recipe will put chicken and dumplings back on the weeknight menu. 
When my mother made chicken and dumplings, it was an all day affair. An entire chicken was stewed with all of the right seasonings, and then vegetables were added prior to it being topped with dumplings which were steamed to fluffy perfection. I love my mother’s version of chicken and dumplings, but it’s a lot of work. I almost never make them on a weeknight. This recipe is a game changer. What can be easier than throwing a few cans together? 
This simplified version of chicken and dumplings is fast, easy, and loaded with flavor.
Give our recipe for chicken and dumplings made from food storage items a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 1 (10 ounce) can chicken, drained (reserve liquid) ($2.59)
- 1 (15 ounce) can mixed vegetables, drained ($0.50)
- 1 (10.5 ounce) can condensed cream of celery, cream of chicken, or cream of mushroom soup ($1.00)
- ¼ teaspoon black pepper ($0.03)
- ⅛ teaspoon granulated onion or onion powder ($0.03)
- 1 (12 ounce) can evaporated milk, divided ($1.00)
- 1¼ cup biscuit mix ($0.58)
- ⅛ teaspoon paprika ($0.04)
- Drain chicken, reserving liquid
- Measure ⅓ cup of evaporated milk and set aside to make the dumplings later.
- Place chicken, drained mixed vegetables, and canned cream of your choice soup into a wide and deep skillet or pan with a lid.
- Add liquid from canned chicken to the larger portion of evaporated milk to measure 1½ cups.
- Add this milk/broth mixture to the pan with the chicken vegetables, and soup.
- Stir in black pepper, and granulated onion/onion powder.
- Mix well, and turn on heat on stove to bring this mixture to a boil.
- Meanwhile, mix together 1 cup Bisquick with ⅓ cup of reserved evaporated milk.
- Stir until well combined, but be careful not to over mix. It should be a soft dough.
- Divide dough into 8 equal portions.
- Once chicken mixture is boiling, drop biscuit dough by heaping tablespoons onto the boiling chicken mixture.
- Sprinkle the top lightly with paprika.
- Cover and cook over low heat for about 15 -20 minutes or until dumplings have thoroughly steamed.
- Serve with a side salad.
Nutrition Grade: B
| Nutrition Facts |
| Amount Per Serving |
|
Calories 443
|
|
% Daily Value
|
|
Total Fat 16.5g
25%
|
|
Saturated Fat 6.5g
32%
|
|
Trans Fat 0.0g
|
|
Cholesterol 80mg
27%
|
|
Sodium 1064mg
44%
|
|
Total Carbohydrates 41.1g
14%
|
|
Dietary Fiber 4.8g
19%
|
|
Sugars 13.2g
|
|
Protein 31.3g
|
|
Vitamin A 4%
Vitamin C 10%
|
|
Calcium 32%
Iron 16%
|