Chicken & Dumplings


  • 2 cups chicken, cooked and cubed
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1 can (14.5 ounces) cream of chicken soup
  • 1 can (14.5 ounces) cream of mushroom soup
  • 2-2/3 cups milk, divided
  • 1 cup heavy cream
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 2 cups frozen peas and carrots
  • 2 cups Bisquick mix
  • 2 teaspoons paprika


  1. In a stock pot, sauté the onion and garlic in butter until onion is translucent and tender.
  2. Stir in the soups, 2 cups of milk and heavy cream.
  3. Season with Adobo and pepper to taste.
  4. Add in the peas and carrots.
  5. Stir in the cooked chicken and heat the mixture to boiling, stirring frequently.
  6. In a medium bowl, mix together the Bisquick mix and 2/3 cup of milk.
  7. Drop dough, by heaping spoonfuls, onto chicken mixture.
  8. Sprinkle with paprika, if desired.
  9. Cook uncovered over low heat for 15 minutes.
  10. Cover and cook an additional 15-20 minutes or until dumplings are cooked through.
  11. Serve hot and enjoy.

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