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Total Time
1hr
Prep 15 mins
Cook 45 mins

I made these the other night for a quick dinner and they turned out fantastic! Really quick to do the chicken ahead of time and refrigerate until ready to assemble. Yummy! PS. Doesn't hurt to kick it up a little with Louisiana hot sauce ;-)

Ingredients Nutrition

  • 4 lbs chicken
  • 2 (10 ounce) packagesfrozen dumplings, cut into strips
  • 1 (10 1/4 ounce) can cream of celery soup (Campbell's)
  • 1 (10 1/4 ounce) can cream of chicken soup (Campbell's)
  • 3 onions
  • 6 -8 carrots, diced
  • 1 (10 ounce) package frozen peas
  • creole seasoning (TONY CACHERE'S)
  • hot sauce

Directions

  1. Wash whole chicken.
  2. Place in kettle of cold water with one or two whole onions and 1 tsp of Creole seasonings.
  3. Bring to a boil, lower heat and simmer until tender and done.
  4. Remove chicken to plate.
  5. Remove onions.
  6. Turn heat to medium.
  7. Whisk in two cans of cream of celery soup or one can of cream of celery and one can cream of chicken.
  8. Heat; whisk in until smooth.
  9. Add 2 cups water and bring to a soft boil.
  10. Drop dumpling strips in (I usually cut them in half).
  11. Stir to keep from sticking.
  12. Add carrots and one chopped onion.
  13. Turn heat to low, cover and simmer for 45 minutes.
  14. Stir often so that dumplings don't stick to pot.
  15. Remove chicken from bone.
  16. When dumplings are done, stir in chicken.
  17. Add frozen peas and heat through, about 8 minutes.
  18. Adjust seasonings and serve hot.