Description
Cheddar Bay Chicken and Dumplings is a comforting, creamy soup featuring tender chicken, savory vegetables, and cheesy dumplings made with Red Lobster Cheddar Bay Biscuit Mix. This hearty dish combines rich flavors and an easy stovetop method for a perfect family 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 for thinner consistency)
- 1-2 tsps Kinder's Buttery Steakhouse seasoning (or substitute garlic powder and onion powder)
- 1-2 tsps Kinder's Roast Chicken Seasoning (or substitute a very small amount of poultry seasoning)
- 1-2 tsps Dried Parsley Flakes
- Salt and Pepper to taste if needed
Instructions
- Season the chicken: Season the chopped chicken with salt and pepper. If using rotisserie chicken, skip to step 3.
- Cook the chicken: Heat olive oil in a large pot over medium-high heat and cook the chicken for 5-6 minutes until cooked through. Remove and set aside.
- Sauté vegetables: In the same pot, add the butter, then add diced onions, carrots, and celery. Cook for 8-10 minutes until softened.
- Add garlic: Stir in minced garlic and cook for 2 more minutes until fragrant.
- Add flour: Sprinkle flour over the vegetables and cook for 3-4 minutes to form a roux.
- Add liquids and seasonings: Slowly pour in chicken broth and heavy cream while stirring continuously. Add the Buttery Steakhouse seasoning, Roast Chicken seasoning, dried parsley flakes, and adjust salt and pepper to taste. Return the cooked chicken to the pot. Reduce heat and let simmer while preparing dumplings.
- Prepare dumplings: Mix biscuit mix, seasoning packet (mixed in water or added separately), cold water, and grated cheddar cheese. Mix gently to combine without overmixing.
- Add dumplings to soup: Drop spoonfuls of dumpling batter into simmering soup, spacing them apart if possible. Cover with lid and cook for 20 minutes without opening the lid.
- Finish and serve: Use a spoon to gently separate dumplings after cooking. Let the soup sit for about 10 minutes to thicken fully. Serve hot and enjoy!
Notes
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on stovetop to preserve texture.
- Freezing is not recommended as it alters the texture of the soup and dumplings.
- You can double the recipe but only use one box of biscuit mix to maintain proper dumpling texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
