Chicken Gravy & Dumplings

We make this meal without dumplings a lot, because it’s easy, we always have the ingredients in our house, and it’s a nice, warm, mild meal that’s easy on an upset stomach. It’s kind of our go-to, served on rice, if someone’s having stomach issues.

Also, the dumplings are surprisingly simple and delicious. You wouldn’t think canned biscuits would make very good dumplings or that they would taste artificial or something, but they’re wonderful. FYI, they do tend to soak up a lot of gravy while cooking, so you may want to add an extra can of soup. And sometimes when you microwave the dumplings as a leftover, they can get a little hard.

If you’re making this gluten free, make sure to swap out the regular cream of chicken soup for the gluten free kind and of course leave out the dumplings.

Make it a meal with:

  • Rice, Mashed Potatoes, Baked Potatoes, or Noodles
  • Green Beans
  • Fresh Fruit or Jell-O

Chicken Gravy & Dumplings

  • Servings: 6?
  • Difficulty: easy
  • Print

Easy, mild, and comforting for a quick dinner or for upset stomachs.


  • 2-3 lb. Chicken breasts, cubed
  • 2 cans Cream of Chicken Soup (or gluten free cream of chicken)
  • Morton Season All Seasoned Salt
  • 1 can Milk
  • Optional: 1 can Biscuits


In a deep pan on the stove or a large electric skillet, brown cubed chicken and sprinkle seasoned salt all over top. Add the soup to the chicken, then pour milk in the soup cans and swirl around to get out as much as possible, then pour in with the chicken. Mix and heat until smooth. For optional dumplings, turn down the heat to low and place the biscuits on top of the chicken and gravy, then cover with a lid and barely simmer for 10-15 minutes or until the dumplings are no longer doughy inside. Serve on top of rice, potatoes, or noodles.


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