Dump-and-Bake Chicken and Dumplings
Servings 4 servings
Ingredients
3 celery ribs diced
2 medium carrots diced,
1 small onion diced, could substitute dried onions
6 cups reduced-sodium chicken broth
1 lb. boneless skinless chicken breasts, diced into bite-sized pieces
½ teaspoon poultry seasoning
1 10.2 ounce can refrigerated biscuit dough (I used 5 Pillsbury Grands Buttermilk Biscuits)
Salt and pepper to taste
Optional garnish: minced fresh parsley or thyme
Instructions
1. Preheat oven to 425 degrees F.
2. Spray a large Dutch oven with cooking spray.
3. Place celery, carrots, onion, chicken broth, uncooked diced chicken, and poultry seasoning in the prepared pot.
4. Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender.
5. Meanwhile, chop each biscuit dough round into 8 bite-sized pieces.
6. After 45 minutes, remove the pot from the oven. Give the chicken a good stir, and then add the chopped biscuit dough. Cover, and return to the oven for 15 more minutes (or until the biscuit dough is cooked through).
7. Garnish with fresh herbs just before serving.
Recipe Notes
Want to Make it in the Slow Cooker? Place all of the ingredients (except the
biscuits) into a 6-quart slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. During the final 45 minutes of cooking time, stir in the chopped biscuits. Cook for the remaining 45 minutes (or until dough is cooked through).
Cooking for Just for Two? You can cut the ingredients in half and use a smaller pot to prepare the chicken and dumplings. The cooking instructions remain the same!
Nutrition Facts
Dump-and-Bake Chicken and Dumplings
Amount Per Serving (1 /5 of the recipe)
Calories 290.5Calories from Fat 25
% Daily Value*
Total Fat 2.8g4%
Saturated Fat 0.6g3%
Cholesterol 52.8mg18%
Sodium 1388.2mg58%
Total Carbohydrates 36g12%
Dietary Fiber 1.6g6%
Sugars 5.1g
Protein 29.5g59%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Servings 4 servings
Ingredients
3 celery ribs diced
2 medium carrots diced,
1 small onion diced, could substitute dried onions
6 cups reduced-sodium chicken broth
1 lb. boneless skinless chicken breasts, diced into bite-sized pieces
½ teaspoon poultry seasoning
1 10.2 ounce can refrigerated biscuit dough (I used 5 Pillsbury Grands Buttermilk Biscuits)
Salt and pepper to taste
Optional garnish: minced fresh parsley or thyme
Instructions
1. Preheat oven to 425 degrees F.
2. Spray a large Dutch oven with cooking spray.
3. Place celery, carrots, onion, chicken broth, uncooked diced chicken, and poultry seasoning in the prepared pot.
4. Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender.
5. Meanwhile, chop each biscuit dough round into 8 bite-sized pieces.
6. After 45 minutes, remove the pot from the oven. Give the chicken a good stir, and then add the chopped biscuit dough. Cover, and return to the oven for 15 more minutes (or until the biscuit dough is cooked through).
7. Garnish with fresh herbs just before serving.
Recipe Notes
Want to Make it in the Slow Cooker? Place all of the ingredients (except the
biscuits) into a 6-quart slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. During the final 45 minutes of cooking time, stir in the chopped biscuits. Cook for the remaining 45 minutes (or until dough is cooked through).
Cooking for Just for Two? You can cut the ingredients in half and use a smaller pot to prepare the chicken and dumplings. The cooking instructions remain the same!
Nutrition Facts
Dump-and-Bake Chicken and Dumplings
Amount Per Serving (1 /5 of the recipe)
Calories 290.5Calories from Fat 25
% Daily Value*
Total Fat 2.8g4%
Saturated Fat 0.6g3%
Cholesterol 52.8mg18%
Sodium 1388.2mg58%
Total Carbohydrates 36g12%
Dietary Fiber 1.6g6%
Sugars 5.1g
Protein 29.5g59%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
