One-Pot Cheesy Chicken and Mini Dumplings, Delightful, Quick Dinner!

I thought this recipe would be perfect for the bone chilling deep freeze that part of the US is experiencing today.

Say cheese! Chicken and dumplings just got cheesier--and easier--with this quick, creamy update to the classic.

Prep Time20 min
Total Time 20 min.
5 Ingredients
5 Servings
Ingredients

1
    can (12 oz) evaporated milk

2
    cups shredded or pulled deli rotisserie chicken

1
    can (11 oz) Pillsbury™ refrigerated original breadsticks

1
    bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

2
    cups shredded Italian cheese blend (8 oz)

Step 1 of 4
In nonstick 5-quart Dutch oven, heat evaporated milk, 4 1/2 cups hot water, the chicken, and salt to taste to boiling over high heat.

Step 1 of 4 In nonstick 5-quart Dutch oven, heat evaporated milk, 4 1/2 cups hot water, the chicken, and salt to taste to boiling over high heat.

Step 2 of 4 Separate breadsticks; cut into 1-inch pieces with kitchen scissors, dropping them into the boiling mixture. Reduce heat; simmer 12 to 14 minutes, stirring frequently, until dumplings are cooked through.

3 of 4 Meanwhile, make mixed vegetables as directed on bag.
    4 of 4 Remove from heat; stir in vegetables and cheese, stirring until cheese melts.

To avoid splashing, gently drop the breadsticks into the hot liquid instead of dropping them from high above the pot.

Use up leftover holiday turkey instead of chicken for an easy twist.
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