Quick Chicken and Dumplings Recipe

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Recipes.net Team May 1, 2020
ohso37 | Flickr.com

In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.

How To Make Quick Chicken and Dumplings

A wonderful recipe for easy and quick chicken and dumplings. A southern classic that's sure to be a comfort food staple. This recipe makes use of flour tortillas in place of the regular dumplings to cut down on time, but still remains to be an incredible dish worth trying.

  • 1 tbsp butter
  • ½ cup onion (pre-chopped )
  • 2 cups boneless skinless chicken breasts (chopped roasted )
  • 10 oz frozen mixed vegetables (thawed)
  • 1 ½ cups water
  • 1 tbsp all-purpose flour
  • 1 can fat-free chicken broth ((14 oz) or less-sodium )
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 bay leaf
  • 8 flour tortillas (cut into ½-inch strips)
  • 1 tbsp fresh parsley (chopped )
  1. Melt butter in a large saucepan over medium-high heat.
  2. Add onion; sauté 5 minutes or until tender.
  3. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
  4. While chicken mixture cooks, combine water, flour, and broth.
  5. Gradually stir broth mixture into chicken mixture.
  6. Stir in salt, pepper, and bay leaf; bring to a boil.
  7. Reduce heat, and simmer 3 minutes.
  8. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften.
  9. Remove from heat; stir in parsley.
  10. Discard bay leaf. Serve immediately.

How To Make Quick Chicken and Dumplings

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A wonderful recipe for easy and quick chicken and dumplings. A southern classic that's sure to be a comfort food staple. This recipe makes use of flour tortillas in place of the regular dumplings to cut down on time, but still remains to be an incredible dish worth trying.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves:
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Ingredients

  • 1 tbsp butter
  • ½ cup onion, pre-chopped
  • 2 cups boneless skinless chicken breasts, chopped roasted
  • 10 oz frozen mixed vegetables, thawed
  • 1 ½ cups water
  • 1 tbsp all-purpose flour
  • 1 can fat-free chicken broth, (14 oz) or less-sodium
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 bay leaf
  • 8 flour tortillas, cut into ½-inch strips
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Melt butter in a large saucepan over medium-high heat.
  2. Add onion; sauté 5 minutes or until tender.
  3. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
  4. While chicken mixture cooks, combine water, flour, and broth.
  5. Gradually stir broth mixture into chicken mixture.
  6. Stir in salt, pepper, and bay leaf; bring to a boil.
  7. Reduce heat, and simmer 3 minutes.
  8. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften.
  9. Remove from heat; stir in parsley.
  10. Discard bay leaf. Serve immediately.
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