Easy Vegetarian Chicken & Dumplings
September 30th, 2010
Chicken and dumplings is a great fall and winter food. Its thick, hearty and delicious.
But to me, the thought of making homemade dumplings has always been a giant deterrent! That is until I came across this recipe on the All Recipes website which used refrigerated biscuit dough as the dumplings. Perfect! Brilliant! I never complain about a reduction in prep time or ingredients.
With a few adaptations, I created a super simple and comforting vegetarian chicken and dumplings recipe! Only 6 ingredients and 2 spices! How easy is that?
I will submitting this recipe to Recipe Swap Thursdays at Prairie Story, hosted by Alison. I love being involved in the swap! Especially now since many are posting lovely fall dishes and desserts!
- 1 package Worthington Chickett, cubed
- 10.75 oz can 98% fat free cream of mushroom soup
- 10.75 oz can 98% fat free cream of celery soup
- 1-2 cups frozen peas and carrots
- 1 cup water or vegetable broth
- 12 oz refrigerated biscuit dough
- Salt and pepper to taste
- In a large pot heat Chickett in broth or water over medium heat.
- Add soups, frozen veggies, salt and pepper.
- Pull biscuit dough into small pieces and add to soup. Be sure not to over stir the dough may come apart.
- Simmer over medium heat for 10 minutes or until the dough is cooked through.
April @ The 21st Century Housewife
September 30, 2010 10:35 am
Your recipe looks delicious, and sounds lovely and easy to prepare too! Thanks for sharing it.
madge
September 30, 2010 11:06 am
Thanks! Your mocha cake also sounds great. Any baked good with instant coffee granules is a winner to me!!!
Holly S.
February 14, 2011 8:04 pm
I made this for dinner tonight. The only change I made was that instead of refrigerator biscuits, I used Bisquick mix, and it came out beautifully! Thank you so much for sharing this as it made a quick, hearty and delicious meal on a chilly winter’s evening!