Argo cornstarch, baked chicken and dumplings, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s cream of celery soup, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, College Inn chicken broth, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Gold Medal® self-rising flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick savory, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, real butter, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson chicken breasts, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
The old-fashioned way is always the BEST way.
By a show of hands, who here really likes chicken and dumplings? I bet there isn’t one hand left on the keyboard. I love to eat this kind of meal because it is hearty, wholesome, and ever so filling. My grandma used to make a tremendous chicken and dumplings casserole that always brought everyone together at the dinner table. We would sit around the table eating, laughing, and joking. What a great memory! Even today, when we’re having one of our yearly family reunions, we talk about grandma and her unbelievable cooking skills.
This dish always comes up! You won’t believe this but this recipe for chicken and dumplings is very easy to make. You just toss your ingredients into your favorite baking dish and bake it all in the hot oven.
Soon, you’ll have a wonderful meal fit for royalty on your dinner table. This is a real stick-to-your-ribs kind of meal and you won’t be left hungry. It’s easy to make for a large crowd, too – just double the ingredients and you’ll have plenty for seconds. In fact, I would do that even for a smaller group of people – that way you’ll have enough for thirds, too!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Always use self-rising flour and real butter for this recipe.