Chicken and Dumplings from Food Storage
Recipe type: Dinner Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chicken and dumplings are a hearty and delicious meal. This recipe can be made entirely from shelf stable food storage items. The result is rich and creamy. Total Cost for this Recipe = $5.77 or $1.44 per serving.
  • 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)
  1. Drain chicken, reserving liquid
  2. Measure ⅓ cup of evaporated milk and set aside to make the dumplings later.
  3. Place chicken, drained mixed vegetables, and canned cream of your choice soup into a wide and deep skillet or pan with a lid.
  4. Add liquid from canned chicken to the larger portion of evaporated milk to measure 1½ cups.
  5. Add this milk/broth mixture to the pan with the chicken vegetables, and soup.
  6. Stir in black pepper, and granulated onion/onion powder.
  7. Mix well, and turn on heat on stove to bring this mixture to a boil.
  8. Meanwhile, mix together 1 cup Bisquick with ⅓ cup of reserved evaporated milk.
  9. Stir until well combined, but be careful not to over mix. It should be a soft dough.
  10. Divide dough into 8 equal portions.
  11. Once chicken mixture is boiling, drop biscuit dough by heaping tablespoons onto the boiling chicken mixture.
  12. Sprinkle the top lightly with paprika.
  13. Cover and cook over low heat for about 15 -20 minutes or until dumplings have thoroughly steamed.
  14. Serve with a side salad.
Recipe by Patty Cake's Pantry at