Bisquick Chicken and Dumplings
Bisquick chicken and dumplings has a rich and creamy chicken base topped with soft fluffy dumplings.
Servings: 4
Equipment
Ingredients
- 1 ½ cups milk
- 1 cup frozen peas and carrots thawed
- 1 ½ cups shredded cooked chicken or chopped
- 1 (10.5 ounce can) condensed cream of chicken soup
- ½ teaspoon poultry seasoning
- black pepper to taste
Dumplings
- 1 cup bisquick mix
- ⅓ cup milk
Instructions
- In a medium saucepan whisk together 1 ½ cups milk, peas and carrots, chicken, condensed soup, poultry seasoning, and pepper to taste. Bring to a boil over medium heat and then reduce to a low simmer.
- Meanwhile, in a medium bowl combine Bisquick and ⅓ cup milk until dough forms.
- Drop tablespoonfuls of dough on top of the chicken mixture. Let simmer for 10 minutes uncovered. Cover, and cook for 10 minutes more or until dumplings are cooked through.
Notes
Keep leftover Bisquick chicken and dumplings separated when storing. They will keep in covered containers for up to 4 days in the refrigerator and up to 2 months in the freezer.
Nutrition
Calories: 369kcal | Carbohydrates: 34g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 59mg | Sodium: 1015mg | Potassium: 443mg | Fiber: 2g | Sugar: 9g | Vitamin A: 346IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 3mg