Description
A comforting and flavorful Cheddar Bay Chicken and Dumplings recipe combining tender chicken, rich creamy soup, and cheesy dumplings made from Red Lobster Cheddar Bay Biscuit mix. This hearty dish is perfect for a cozy family meal and uses simple ingredients with a flavorful homemade broth base.
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 preferred 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 tsp Kinder's Buttery Steakhouse Seasoning
- 1-2 tsp Kinder's Roast Chicken Seasoning (or substitute garlic powder, onion powder, and a small pinch of poultry seasoning)
- 1-2 tsp Dried Parsley Flakes
- Salt and Pepper to taste
Instructions
- Season Chicken: Season the chopped chicken pieces evenly with salt and pepper. If you are using rotisserie chicken, skip the next cooking step and proceed to step 3.
- Cook Chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook it for 5-6 minutes until no longer pink. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add the salted butter. Once melted, add diced onions, carrots, and celery. Cook these vegetables for 8-10 minutes until they soften, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Create Roux: Sprinkle in the all-purpose flour and cook while stirring continuously for 3-4 minutes to eliminate raw flour taste and create a roux.
- Add Liquids and Seasonings: Gradually pour in the chicken broth and heavy cream, stirring constantly to combine smoothly and avoid lumps. Add Kinder’s Buttery Steakhouse seasoning, Kinder’s Roast Chicken seasoning (or substitutes), and dried parsley flakes. Adjust salt and pepper to taste. Return the cooked chicken to the pot.
- Simmer Soup: Reduce heat to low and let the soup simmer gently while you prepare the dumplings.
- Prepare Dumpling Batter: In a bowl, mix the Red Lobster Cheddar Bay Biscuit Mix, the seasoning packet blended with the cold water, and grated sharp cheddar cheese. Stir until just combined; avoid over mixing to keep the dumplings light and tender.
- Cook Dumplings: Drop spoonfuls of the dumpling batter carefully into the simmering soup, spacing them apart as much as possible. Cover the pot with a lid and cook undisturbed for 20 minutes. Do not open the lid during this time to ensure proper cooking.
- Finish and Serve: After 20 minutes, gently separate the dumplings with a spoon. Let the soup rest for about 10 minutes so it can thicken fully. Serve hot and enjoy your cheesy, comforting Cheddar Bay Chicken and Dumplings.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Freezing is not recommended as it negatively affects the texture of both the soup and dumplings.
- You can double the soup ingredients but still only use one box of biscuit mix for the dumplings for the best texture.
