Chicken and Dumplings

Chicken and Dumplings Recipe
Randy Mayor; Lydia DeGaris-Pursell
Friends rave every time I make this chicken and dumplings recipe. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.  If you don't want to use the sherry, just replace with the same amount of low-sodium chicken broth.


8 servings (serving size: 1 1/2 cups chicken mixture and 2 dumplings)

Recipe from

Cooking Light

Nutritional Information

Calories 373
Caloriesfromfat 24 %
Fat 10.1 g
Satfat 2.8 g
Monofat 3.1 g
Polyfat 1.5 g
Protein 35.9 g
Carbohydrate 31.7 g
Fiber 2.4 g
Cholesterol 99 mg
Iron 2.9 mg
Sodium 725 mg
Calcium 116 mg


Cooking spray
1 cup chopped onion
1 garlic clove, chopped
1/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
4 pounds chicken pieces, skinned
1 cup frozen green peas
1/4 cup water
2 tablespoons cornstarch
2 cups baking mix (such as Bisquick)
2/3 cup fat-free milk
Remaining ingredient:
Chopped parsley (optional)


Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.

Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.

Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.

Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.

To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.


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