Originally a recipe that made four small servings, I doubled the ingredients for this one and, as always, made a few alterations. What I like best about this recipe is that it’s relatively easy to make, hence the name of the dish. When my mom makes this, she makes the dumplings particularly small, but I personally love big, fluffy dumplings. Either way you do it, it’s delicious!
2 cups chicken, cubed
1 small onion, diced
2 garlic cloves, minced
1 Tbsp. paprika
1 - 14.5-oz. can cream of chicken soup
1 - 14.5-oz. can cream of chicken and mushroom soup
3-2/3 cups milk, divided
2 cups frozen peas and carrots
2 cups Bisquick mix
salt and pepper to taste
In a 4-quart saucepan, sauté onions and garlic with chicken until chicken is no longer pink. Season chicken with paprika and salt and pepper, if desired. Add soups, 3 cups of milk and peas and carrots. Heat to boiling, stirring frequently. Meanwhile, in a medium mixing bowl, combine the Bisquick mix and 2/3 cups of milk. Drop dough by 15-18 spoonfuls onto chicken mixture. Sprinkle with paprika, if desired. Cook uncovered over low heat for 15 minutes. Cover and cook an additional 15-20 minutes or until dumplings are cooked through.