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Quick Chicken and Dumplings


Rate this recipe 2.8/5 (9 Votes)


  • 1 Tbsp butter
  • 1/2 cup prechopped onion
  • 2 cup chopped roasted, skinless, boneless chicken breasts
  • 1 (10 oz) box frozen mixes vegetables, thawed
  • 1 1/2 cups water
  • 1 Tbsp flour
  • 1 (14 oz) can chicken broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 8 (6 inch) flour tortillas, cut into 1/2 inch strips
  • 1 Tbsp chopped fresh parsely


Level of difficulty Average
Cost Average budget


Step 1

melt butter in a large saucepan over medium high heat. Add onion, saute 5 minutes or until tender. Stir in chicken and vegetables, cook 3 minutes or until thoroughly heated, stirring constantly.

Step 2

While chicken mixture cooks, combine water, flour and broth. Gradually stir broth mixtures into chicken mixture. Stir in salt, pepper and bay leaf, bring to a boil. Reduce heat and simmer for 3 minutes.

Step 3

Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat. Stir in parsley. Discard bay leaf. Serve immediately.


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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