Bacon Chicken and Dumplings

Bacon Chicken and Dumplings


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This recipe is so easy and very tasty as well. No bones or skins to remove - this really is a terrific recipe!

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Bradenton, FL


  • 3 slices bacon
  • 3 lg. potatoes, peeled and diced
  • 1 onion, diced
  • 4 skinless, boneless chicken breast halves, diced
  • 3 C. chicken broth
  • 1 tsp. poultry seasoning
  • salt and pepper to taste
  • 1 15.25-oz. can whole kernel corn, drained and rinsed
  • 3 C. half and half
  • 1 1/2 C. biscuit mix
  • 1 C. milk

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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

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