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cheddar bay chicken and dumplings
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Cheddar Bay Chicken and Dumplings

Hearty Chicken and Dumplings made with a package of Red Lobster Cheddar Bay Biscuit mix for a taste that is absolutely incredible!
Course Dinner, Lunch, Soup
Cuisine American
Keyword Cheddar Bay Chicken and Dumplings, Chicken and Dumplings, Red Lobster Cheddar Bay Biscuit Chicken and Dumplings
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6

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!

Notes

These can be stored in a sealed container in the fridge for up to 4 days. Reheat in the microwave or in a pot on the stove.
I do not recommend freezing these. The texture of the soup and the biscuits will change significantly. 
You can double the recipe, but still only use one box of biscuit mix!