Chicken n Dumplings

Chicken n Dumplings

I got this recipe from a Facebook friend, she got it from watching a Rachel Ray episode and now, after making it and tweeking it a bit I’m passing it on to you. This recipe is pure comfort food! It would be good to make on a Fall/Winter day, good to take to a sick friend or just make for yourself when you want a bit of homestyle, down-home comfort.

My husband had 4 large pieces and I have to admit, I wanted more. After eating, my husband said he couldn’t believe my self-control… Yeah, it’s THAT good! Enjoy!


4- rolls of reduced fat crescent rolls

1- small rotisserie chicken, meat removed from bones

1- can of low-fat cream of chicken soup

1- can of low-fat cream of mushroom soup

1- cup of low-sodium, reduced fat, chicken broth

1 tsp. thyme

1 tsp. basil

1 tsp. Mrs. Dash

3 cups of carrots (or 1 cup of each: carrots, celery and onion) I steamed the carrots to soften them up a bit first and then cut them into bite sized pieces… I omitted the onions and celery because we don’t care for these ingredients…)


Pre-heat the oven to 400 degrees

Open cans of soup and whisk together, once whisked together, add your broth and whisk again until well blended, set aside

In microwave, steam your vegetable until soft, drain and pour into the soup mixture and stir

Pull meat off the bone of your chicken, set aside

Open a can of crescent rolls, place a small handful of chicken into “diamond” shape and pinch sides together to form a dumpling. No extra credit for design… some of mine were triangular shaped and some came out square…)

Keep doing this until 3 rolls of crescent rolls are opened and used

Layer the bottom of a 9×13 baking dish with these dumpling. No need to grease pan

Pour the soup mixture that has your veggies in it over these dumplings

Open your last can of crescent rolls. Cutting long strips from the dough triangles and placing them on top in a criss-cross pattern. Until it looks nice. (I had some dough left over, so I made a heart shaped biscuit thingy…- yeah, I know…

Top this pretty piece of art with salt and pepper and bake until brown and bubbly on top, approximately 30-35 minutes. (Do not cover)

This serves 6-8 people, (or in our case feeds 2 people 4 servings each.) 🙂

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