Description
A comforting and creamy Cheddar Bay Chicken and Dumplings recipe featuring tender chicken, savory vegetables, and cheesy dumplings made from Red Lobster Cheddar Bay Biscuit Mix. Perfect for a hearty meal.
Ingredients
Units
Scale
For The Dumplings
- 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup Cold Water
- 1/2 cup Grated Sharp Cheddar Cheese
- Seasoning Packet included in the box
For The Soup
- 1 lb Boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces (or use rotisserie chicken)
- Salt and Pepper to season the chicken
- 1 tbsp Olive Oil or any cooking oil
- 4 tbsp Salted Butter
- 1 Yellow Onion, diced
- 1 Carrot, diced
- 1 Rib of Celery, diced
- 3-4 Garlic Cloves, minced
- 1/4 cup All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Heavy Cream (can substitute half and half or whole milk, consistency will be thinner)
- 1-2 tsps Kinder's Buttery Steakhouse seasoning (or substitute garlic powder, onion powder, and a small amount of poultry seasoning)
- 1-2 tsps Kinder's Roast Chicken Seasoning (or substitute garlic powder, onion powder, and a small amount of poultry seasoning)
- 1-2 tsps Dried Parsley Flakes
- Salt and Pepper to taste
Instructions
- Season Chicken: Season the chopped chicken with salt and pepper. If using rotisserie chicken, skip to step 3.
- Cook Chicken: Heat olive oil in a large pot over medium-high heat and cook chicken for 5-6 minutes until cooked through. Remove and set aside.
- Sauté Vegetables: In the same pot, melt butter and add diced onion, carrot, and celery. Cook for 8-10 minutes until vegetables are softened.
- Add Garlic: Add minced garlic to the pot and cook for 2 minutes until fragrant.
- Make Roux and Add Liquids: Stir in flour and cook for 3-4 minutes to form a roux. Slowly add chicken broth and heavy cream, stirring constantly to avoid lumps.
- Season and Simmer: Add Kinder’s Buttery Steakhouse seasoning, Roast Chicken seasoning, dried parsley flakes, and salt and pepper to taste. Return cooked chicken to the pot. Reduce heat and simmer while preparing dumplings.
- Prepare Dumplings: Mix dumpling ingredients together by combining the biscuit mix, seasoning packet with cold water, and grated cheddar. Be careful not to overmix to keep dumplings tender.
- Cook Dumplings: Drop dumpling spoonfuls into the simmering soup, spacing them apart as much as possible. Cover with lid and cook for 20 minutes without lifting the lid.
- Finish and Serve: Once cooked, gently separate dumplings with a spoon. Let the soup sit for about 10 minutes to thicken. Serve hot and enjoy.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stove.
- Freezing is not recommended as it alters the texture of both the soup and dumplings significantly.
- You can double the chicken and vegetables but only use one box of biscuit mix to keep dumpling texture right.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
