NO-CHICKEN AND DUMPLINGS

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Make and share this No-Chicken and Dumplings recipe from Food.com.

Provided by The Art Teacher

Categories     Corn

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 14

32 ounces water
32 ounces vegetable broth
1 medium onion (diced)
3 celery ribs (chopped)
2 cups peas
2 cups corn
1 1/2 cups shredded carrots
2 (10 1/2 ounce) cans cream of mushroom soup (Do not add extra water)
2 (7 1/2 ounce) cans pillsbury biscuits (the kind in the 4 packs, not the large biscuits)
1/4 cup butter (melted)
2 teaspoons garlic salt
1 teaspoon pepper
1 teaspoon poultry seasoning (like Rotisserie Chicken Seasoning)
1 pinch crushed red pepper flakes (optional)

Steps:

  • In a large pot combine water, vegetable broth, onion, celery, peas, corn, and carrots. Cook until boiling.
  • Add biscuits by pinching off small pieces and dropping them into the boiling water; about 4 pieces per biscuit. Try to drop each new piece into an open spot in your water. Stir occasionally during this process and at the end to separate biscuit pieces.
  • Let boil for a few minutes then add soup, butter, and seasonings. Stir until soup is dissolved.
  • Bring back to a boil and turn down heat. Let simmer for 25-30 minutes until dumplings are at their desired texture.

Nutrition Facts : Calories 317.8, Fat 15.6, SaturatedFat 5.7, Cholesterol 13.5, Sodium 693.5, Carbohydrate 39.5, Fiber 4.2, Sugar 6.2, Protein 7.2

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