Chicken 'n Dumplings with Vegetables

From Betty's Soul Food Collection... It's a little bit of heaven in one dish when you serve our Chicken 'n Dumplings with Vegetables. Add a tossed salad with a light vinaigrette dressing and dinner is done.

Recipe from Betty Crocker
Chicken 'n Dumplings with Vegetables
25 mins
1 hr
Shop Kitchen ▾
  • 2 tablespoons butter or margarine
  • 1 1/4 pounds boneless skinless chicken thighs, quartered
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 3 cloves garlic, finely chopped
  • 1 bag Green Giant® frozen mixed vegetables(1 pound)
  • 1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
  • 3 tablespoons chopped fresh parsley OR 3 teaspoons parsley flakes
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1/3 cup Gold Medal® all-purpose flour
  • 1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (10.2 ounces, 5 biscuits)
  • 1/2 teaspoon paprika
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

In 4-quart Dutch oven or saucepan, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 7 to 12 minutes, stirring occasionally, until chicken is no longer pink.
Add frozen mixed vegetables, broth, parsley, poultry seasoning, salt and pepper; mix well. Heat to boiling, stirring frequently. In small bowl, mix milk and flour until smooth. Add to chicken mixture; cook and stir until mixture boils and thickens. Reduce heat to low.
Separate dough into 5 biscuits. Cut each biscuit into quarters. Arrange biscuit pieces evenly on top of chicken mixture; sprinkle with paprika. Cover tightly; cook 30 to 35 minutes or until biscuits are fluffy and no longer doughy.
High Altitude (3500-6500 ft): No change.

nutrition information

Per Serving: cal. (kcal) 560, Fat, total (g) 23, chol. (mg) 85, sat. fat (g) 10, carb. (g) 51, Trans fatty acid (g) 4, fiber (g) 5, sugar (g) 12, pro. (g) 35, vit. A (IU) 4373, vit. C (mg) 5, sodium (mg) 1340, calcium (mg) 151, iron (mg) 5, Vegetables () 1, Starch () 2, Other Carb () 1, Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Back to Top