Quick & Easy Chicken and Dumplings

This is a sponsored post on behalf of ALDI.

There comes a time when you need a fast meal. I mean, really fast. A meal that consists of items you have right in your pantry and fridge, or things you can grab in less than 10 minutes at the grocery store. Oh, and a meal that your toddler won’t throw on the floor when you serve it to them. This quick and easy chicken and dumplings recipe is one of those meals.

See, I have this kid who likes what he likes. He’s very particular about the dinners we eat, and the snacks we serve him, and even the diapers he wears. Doesn’t he sound like a peach? Well, he is, but he can challenge me when it’s time for dinner. I have to think smart. I have to save recipes that are staples for him, and the rest of the family, and make sure he gets his fair share during dinner.

This recipe was sent to us by the ALDI Test Kitchen as part of their Kids Craves meals. Can I tell you why I pretty much fell in love with this recipe? It contains pantry items that I already had. Canned veggies, biscuits, chicken breast, and even canned cream of mushroom soup. These are items we add to the cart during our weekly ALDI shopping trip.

Plus, this easy chicken and dumplings recipe is pretty much dump, stir and cook. What is it about easy recipes like this that makes toddlers so happy? They sure do love the simple things in life.

Do you think he liked it? I’m not so sure.

Just kidding.

If you have less than 30 minutes to make dinner, and a toddler running around your kitchen asking to eat-eat, you have to give this recipe a go.

Quick & Easy Chicken and Dumplings

Recipe courtesy of Chef Scott, ALDI Test Kitchen/Serves 12

Ingredients
Cooking Spray
1 1/2 cups chicken strips, chopped (we used Kirkwood Grilled Chicken Strips)
2 10.5 ounce cans Cream of Mushroom Soup (we used ALDI Fit & Active cans)
14.5 ounces cut green beans, drained and rinsed
14.5 ounces sliced carrots, drained and rinsed
15.25 ounces whole kernel corn, drained and rinsed
14.5 ounces whole potatoes, drained and rinsed
1 teaspoon ground black pepper
16 ounces jumbo flaky biscuits

Instructions
Preheat oven to 450 degrees. Coat 13×9-inch baking pan with cooking spray.
In a medium bowl, combine chicken, mushroom soup, green beans, carrots, corn, potatoes and pepper.
Cut biscuits into quarters.
Pour mushroom soup mixture into prepared pan, and top with cut biscuits.
Bake for 12 minutes. Remove from oven and cover with foil, return to oven for an additional 13 minutes.
Serve immediately and enjoy!