Quick Chicken and Dumplings

Quick Chicken and Dumplings


(9 votes) 4 9

In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.

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Bradenton, FL


  • 1 Tbs. butter
  • 1/2 C. pre-chopped onion
  • 2 C. chopped roasted skinless, boneless chicken breasts
  • 1 10 oz. box frozen mixed vegetables, thawed
  • 1 1/2 C. water
  • 1 Tbs. all-purpose flour
  • 1 14 oz. can fat-free, less-sodium chicken broth
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 bay leaf
  • 8 6-inch flour tortillas, cut into 1/2-inch strips
  • 1 Tbs. chopped fresh parsley

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Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

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