Chicken and Dumplings are one of the ultimate comfort foods! It is April here in Illinois and we have been having extremely cold weather. So I had to make something to warm us up. And these Cheddar Bay Biscuit Chicken and Dumplings did just the trick! The dumplings were the perfect texture and the flavor was amazing! My family devoured these! So the only thing I will do different next time is double the recipe! On top of being delicious, they are incredibly easy to make. That is always a plus in my book. And if you need more comfort food recipes, check these out while you are here.
Mississippi Meatballs in the Crockpot
Chicken Bacon Ranch Potato Soup
How to make Cheddar Bay Biscuit Chicken and Dumplings
This is just a summary. The full, printable recipe is down below. First, you will chop up some boneless, skinless chicken breasts or thighs into bite-sized pieces. Season it heavily with salt and pepper. You can also omit this step and use a rotisserie chicken!
Heat some oil in a large pot and cook the chicken for about 5-6 minutes, then remove it and set it aside.
In the same pot, add some butter and some diced up onions, celery and carrots. Let those cook down then add in some minced garlic. Stir in some flour, then slowly add in chicken broth and heavy cream.
Season with some Kinder’s Buttery Steakhouse, Kinder’s Roast Chicken and some dried parsley. If you don’t have these seasonings, use garlic powder, onion powder and some dried thyme. Add the chicken back in and let it simmer while you make the dumplings.
For The Dumplings
Ignore the directions on the package for the biscuits. Pour the biscuit mix in a bowl. Add the seasoning packet to 1/2 cup of water and pour it in. Then add 1/2 cup of grated cheddar cheese. Mix it but do not over mix it. That will result in the dumplings being too dense and not cooking properly.
Drop by spoonfuls into the soup. Try not to let them touch each other but don’t be too concerned if they do. Don’t stir at this point!
Put the lid on and let them simmer on low for 20 minutes. DO NOT OPEN THE LID during this time! It will release all of the steam and slow the cooking process.
When they are finished, gently separate them with a spoon. To make sure they are fully cooked, I just open one up in the middle to check. If they need to cook longer, just put the lid back on and check them every five minutes!
I hope you love this dish as much as my family did!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Cheddar Bay Chicken and Dumplings
Ingredients
For The Dumplings
- 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
- 3/4 Cup Cold Water
- 1/2 Cup Grated Sharp Cheddar Cheese
- Seasoning Packet included in the box
For The Soup
- 1 lb Boneless, skinless chicken breasts or thighs, chopped up into bite-sized pieces or a Rotisserie chicken will work too
- Salt and Pepper to season the chicken
- 1 tbsp Olive Oil or any kind of cooking oil you prefer
- 4 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 1 Carrot, diced
- 1 Rib of Celery, diced
- 3-4 Garlic Cloves, minced
- 1/4 Cup All Purpose Flour
- 4 Cups Chicken Broth
- 2 Cups Heavy Cream can use half and half or whole milk, but the consistency won't be as thick
- 1-2 tsps Kinder's Buttery Steakhouse seasoning
- 1-2 tsps Kinder's Roast Chicken Seasoning if you can't find these seasonings, you can use garlic powder, onion powder and a VERY small bit of poultry seasoning
- 1-2 tsps Dried Parsley Flakes
- Salt and Pepper to taste if needed
Instructions
- Season the chopped up chicken with salt and pepper. (If using rotisserie chicken, skip to step 3.)
- Heat the oil in a large pot over medium/high heat and cook the chicken for 5-6 minutes. Remove it and set it aside.
- In the same pot, add the butter. Then add the onions, carrots and celery. Cook those for about 8-10 minutes until they are soft.
- Add in the garlic and cook for 2 more minutes.
- Stir in the flour and cook for 3-4 minutes, then slowly add in the chicken broth and heavy cream, stirring continuously.
- Season with the spices listed above and add the chicken back in. Reduce the heat and let it simmer while you prepare the dumplings.
- Mix together all of the ingredients for the dumplings. I mixed the seasoning packet into the water and then added it, but you can certainly add them separate. Be careful to not over mix or the dumplings will be hard and won't cook properly.
- Drop them by spoonfuls into the soup. Try to not let them touch each other, but don't fret if they do. Put the lid on and cook for 20 minutes. DO NOT OPEN THE LID while cooking.
- When they are finished, use a spoon to gently separate them. Allow to sit for about 10 minutes to fully thicken up. Serve hot and enjoy!