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Skillet Chicken & Dumplings
Classic chicken and dumplings is always a hit, and this updated recipe is sure to be just as popular. Make the dumplings in the oven or the stovetop in your skillet.
Ingredients
- 3/4 to 1 pound chicken breast cubed
- 1 can chicken broth (14.5 oz)
- 2 cloves minced garlic
- 1 small onion finely chopped
- 1 celery stalk finely chopped
- 1 1/2 cup matchstick carrots
- 1 1/2 cup frozen peas
- Salt and pepper to taste
- 1 can mushroom soup (10.75 oz)
- 2 cups water
- 8 oz Rigatoni noodles uncooked
- 2 cups biscuit mix
- 2/3 cup milk
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Method
If you are baking the dumplings in the oven, preheat it to 375 degrees. In a 3 1/2 quart nonstick skillet combine the first seven ingredients. Bring to a boil, cover and reduce heat and continue cooking until chicken is done (25 - 30 minutes). Stir in the soup, water and noodles. Bring back to a boil, cover and reduce heat and cook for an additional 8 - 10 minutes (until noodles are almost done). Combine biscuit mix and milk and stir completely. Drop by spoonfuls over the top of the chicken mixture. Bake uncovered in oven for 12 - 15 minutes until dumplings are done. If you like, you can just continue to bake on top of the stove for the last 12 - 15 minutes, but the skillet should have a tight fitting cover.
Notes: I have made chicken and dumplings before like my mother used to make which was a very basic recipe. One day I pulled what I thought was a small pork roast out of the freezer only to find out that it was a single chicken breast. However, it was nearly a pound in weight so instead of going to the store after more chicken, I looked in my freezer and cupboards and came up with this recipe. I hope you enjoy it as well as we did.
Number of Servings: 5
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