Classic Winter Chicken and Dumplings

Classic Winter Chicken and Dumplings


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When we were younger, one of our favorite dishes was chicken and dumplings. Recreate this nostalgic recipe in your own home any day of the week with this simple and delicious comfort food casserole.

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Chicago, IL

Serving Size / Yield

6 servings


  • 6 individually frozen biscuits
  • 1/4 C. chopped onion
  • 1 Tbs. olive oil
  • 4 C. shredded rotisserie chicken
  • 2 14-1/2 oz. cans reduced-sodium chicken broth
  • 1 4-oz. can mushroom stems and pieces, drained
  • 1 tsp. chicken bouillon granules
  • 1 tsp. minced fresh parsley
  • 1/2 tsp. dried sage leaves
  • 1/4 tsp. dried rosemary, crushed
  • 1/4 tsp. pepper

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Cut each biscuit into fourths; set aside. In a large saucepan, saute onion in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper. Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

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