Basic Chicken and Dumplings

Total Time
2hrs 15mins
Prep 45 mins
Cook 1 hr 30 mins

The canned biscuits really make this recipe easy. Reminds me of home!

Ingredients Nutrition

  • 1 whole fryer
  • 14 cup margarine
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 count) can flakey biscuits (not Grands)
  • 1 cup flour


  1. Boil chicken in salted water until it slips easily off the bone.
  2. Remove chicken from broth and debone. Tear chicken into bite-sized pieces.
  3. Return meat to broth, then add margarine and soup. Bring to a boil.
  4. Sprinkle flour onto board, then roll or pat each biscuit to about 1/4 inch thickness. Cut into strips.
  5. Drop biscuit strips one at time into boiling broth, stirring often.
  6. Cook on high for about 10 minutes, then reduce heat to low for another 30 to 40 minutes.


Most Helpful

This was good, and it was really easy, too. I didn't roll out and cut the biscuits; I just pinched off pieces and dropped them in. The taste is good, but I had too much broth and not enough dumplings. I wish I could give this 3 1/2 stars, but I'll round up to 4 because it was so easy. I did add another can of biscuits to make this heartier.

JeriBinNC October 16, 2006

My Husband and I really enjoyed this recipe !! It was super easy. I made it as stated but I used precooked diced chicken breasts and grands biscuits. It was thick and creamy and delicious !! I will be making this recipe for many years to come. Thank you for the recipe !!

Sherry & Carl November 23, 2014

This is a good chicken and dumpling recipe but I agree with the other reviewer that it needs 2 cans of biscuits......there wasn't enough dumplings for us. I made mine with a little over a pound of boneless chicken breasts and I measured out about 6 cups of broth and it was tasty. Made for Zaar Cookbook Tag game.

linguinelisa June 19, 2013

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