Chicken and Meatballs with Dumplings

Instructions

1. In a large saucepan or Dutch oven, combine the cream of chicken soup and chicken broth. Whisk until smooth and homogeneous.
2. Place the pot over medium heat and bring the mixture to a gentle boil.
3. Add the shredded cooked chicken to the pot and stir to combine. Simmer for 5 minutes to warm the chicken.
4. While the chicken mixture simmers, prepare the dumplings. In a mixing bowl, combine Bisquick, garlic powder, salt, Italian seasoning, and milk. Stir until a thick, sticky dough forms.
5. Using a teaspoon or cookie scoop, drop spoonfuls of the dumpling mixture evenly over the surface of the simmering chicken mixture.
6. Cover the pan with a lid and reduce heat to low. Cook for about 15 minutes, or until the dumplings are cooked through and tender. Avoid lifting the lid too much to retain steam and heat.
7. Once the dumplings are done, gently swirl the pan to mix them into the broth. Taste and adjust seasoning with salt, pepper, or additional herbs as desired.
8. Serve hot in bowls, spooning chicken, dumplings, and creamy broth into each serving. Garnish with fresh herbs if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Substitute Bisquick with homemade biscuit dough or self-rising flour mix.
• Add chopped vegetables like carrots, peas, or celery for extra nutrition.
• Use shredded turkey instead of chicken for a different flavor twist.
• Season the dumplings with fresh herbs such as thyme or parsley for extra aroma.

Serving Suggestions