Jessica Simpson's Chicken & Dumplings

by Jessica on March 5, 2010

I missed Jessica’s appearance on Rachael Ray, but I’ve seen her recipe on several sites. And since I needed something fairly quick for dinner last night, I decided to give it a try. The result: surprisingly good… and the gal’s got a fab name, to boot. 😉

 JS Chicken & Dumplings

Jessica Simpson’s ‘Chicken and Dumplings’

3 rolls of reduced-fat croissant rolls, divided
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 c low-sodium chicken broth
Salt and ground black pepper to taste

Preheat oven to 400ºF. Roll out two cans of croissant rolls and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Roll out the third can and cut dough into strips.

Line a 9×13″ baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.

Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

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{ 7 comments… read them below or add one }

1 Kayla March 5, 2010 at 10:54 pm

I thought this recipe was pretty good too. And the leftover reheat really well 🙂


2 Off The Eaten Path March 5, 2010 at 11:00 pm

Oh man, that looks amazing!


3 Suzy March 9, 2010 at 1:09 pm

um, yum. I’m not a Jessica Simpson fan..but I can see where I’d quickly become a fan of this meal! I’ll have to try it!


4 Off The Eaten Path March 11, 2010 at 6:56 pm

Update: I made this last night, and it was a hit! It’s even good as leftovers the next day. Thanks for the recipe! 🙂


5 photography lessons toronto November 10, 2010 at 7:39 pm

Big fan of this site, a bunch of your posts have really helped me out. Looking forward to updates!


6 Catherine September 20, 2011 at 9:39 am

I think this recipe looks great, but one of the people I cook for really can’t stand mushrooms. Does anyone have a recommendation for a substitution for the cream of mushroom soup?


7 Dave November 11, 2017 at 5:02 pm

Super late reply, but I substitute cream of mushroom for creame of celery.


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