Creamy Chicken Broccoli with Cheddar Dumplings
A quick easy one pot meal. Rich creamy chicken and broccoli soup is topped off with big fluffy cheesy dumplings for the perfect comfort dish!
Ingredients
Soup
- 2 cans cream of chicken soup
- 2 cups milk or two cans of milk
- 2 cup chicken broth
- 2 cups shredded rotisserie chicken
- 1 Tablespoon dried onion flakes
- ½ cup diced celery
- ½ cup finely shredded carrots
- 2-12 oz. bag frozen broccoli florets
- Salt and Pepper to taste.
Dumplings
- 2 cups Bisquick
- ½ cup milk
- 1 cup shredded Cheddar cheese divided in half
Instructions
Soup
- In a large pot, with a lid, place all the soup ingredients. Mix well. Cover and Cook over medium-low heat, stirring occasionally, for 30 minutes.
Dumplings
- In a medium bowl mix two cups of bisquick, 1/2 cup of milk, and 1/4 cup of shredded cheese to form a wet sticky dough. If dough is too dry add more milk a Tablespoon at a time to get the desired consistency.
- Bring soup to a low boil.
- Drop the dumpling dough into the boiling soup using a heaping Tablespoon full. Start around the outer edge, leaving a 1/2–1 inch space between the dumplings. Drop two - three more dumplings in the center. You should get about 8–9 dumplings.
- Cover with lid and cook for 15-20 minutes.
- Remove lid and sprinkle with remaining cheese. Cover, turn off heat, and allow to "rest" for 5 minutes before serving.
Nutrition
Serving: 1dumpling and 1 1/2 cups of soup.Calories: 370kcalCarbohydrates: 34gProtein: 22gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 62mgSodium: 1453mgFiber: 3gSugar: 6g
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