Grammy's Kitchen · Chicken and Dumplings · Crock Pot Chicken and Dumplings
One of 33 chicken and dumplings recipes we measured
1,644 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| liquid | 15% | 151% |
| vegetables and beans | 4% | 36% |
| aromatics | 2% | 17% |
| fat | 0% | 6% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 large onion (diced) |
| 298 g | 10.5 ounces condensed cream of celery soup (1 can) |
| 298 g | 10.5 ounces condensed cream of chicken soup (1 can) |
| 6 g | 1 tablespoon chopped fresh parsley |
| 2 g | 1 teaspoon poultry seasoning |
| black pepper (to taste) | |
| 7200 g | 4 boneless skinless chicken breasts |
| 480 g | 2 cups reduced sodium chicken broth |
| 256 g | 2 cups frozen vegetables ( or peas and carrots, thawed) |
| 462 g | 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle) |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Followed the recipe, made no changes, and was extremely disappointed by how bland this was.” — a cook, 1.0★
“can the leftovers be frozen?” — a cook, 5.0★