This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

There’s nothing quite like a big bowl of homemade chicken and dumplings, and especially when it gets a little Cajun twist. I partnered with my friends at Tony Chachere’s to create this Cajun Chicken and Dumplings recipe that is cozy, full of flavor, easy to make on any night of the week. It’s exactly the kind of meal you want waiting for you on a chilly night.

I took a classic Southern comfort food and gave it a few simple shortcuts to make it easy enough for even the busiest weeknight. By using a store-bought rotisserie chicken and canned biscuits, this Easy Cajun Chicken and Dumplings recipe comes together in just 30 minutes. Shredded chicken, tender vegetables, a savory broth seasoned with my favorite Tony Chachere’s Creole Seasoning, and fluffy dumplings all come together in one pot for a cozy dinner the whole family will love.

If you love classic chicken and dumplings but don’t love the time and effort that usually goes into making them from scratch, you’re going to love this easy Cajun twist. It’s everything you want in a comforting bowl of chicken and dumplings, with an extra boost of flavor and a few shortcuts that make it so much more weeknight-friendly.

Why You’ll Love This Cajun Chicken and Dumplings Recipe

Big Cajun flavor without being complicated
One-pot comfort food that perfect for busy nights
A family-friendly meal that tastes like it’s been cooking all day
Perfect for fall, winters, or anytime you need a food hug

This is the kind of recipe that makes the whole house smell amazing while it simmers on the stove.

Tips for Making the Best Cajun Chicken and Dumplings

Cook the veggies until translucent to ensure extra flavor is developed.
Use both dark and white meat of the rotisserie chicken + any juice left in the container.
Adjust spice level based on your family’s preference. Add less or more Tony Chachere’s based on how spicy your family likes it.
Put the lid on while the dumplings simmer. This only takes 5-7 minutes.
Don’t let your broth come to a rolling boil, you want it to be a low boil to the dumplings stay tender.

Variations of This Recipe

Make homemade stock by using a fresh chicken and then use the meat from the chicken instead of a rotisserie chicken.
Add extra veggies to the mix like peas if you have them on hand.
Use store-bought crescent rolls or pie crust instead of biscuits for your dumplings or make homemade using a biscuit recipe if you prefer.

Can I Make Cajun Chicken and Dumplings Ahead of Time?

Yes, you definitely can, however I would wait to add the dumplings until right before serving. You can simply reheat the soup until it’s at a low boil and then drop your dumplings in to cook through before serving.

Chicken and Dumplings will always be one of those nostalgic, comfort-food dinners that brings everyone to the table. This Cajun version keeps everything you love about the classic, while adding plenty of savory Cajun flavor. It’s cozy, comforting, and made for sharing and that’s my favorite kind of dinner.

If you are looking for an easy dinner to add into your weeknight dinner rotation, make sure to add this Cajun Chicken and Dumplings to the list and check out Tony Chachere’s for this season’s pantry staples.

Ingredients laid out for Cajun Chicken and Dumplings — Ingredients laid out for Cajun chicken and dumplings.

Ingredients:

1 Rotisserie Chicken, De-boned and Shredded
1 1/2 Tbsp. Tony Chachere’s Original Creole Seasoning
1/2 Cup Diced Onion
1/2 Cup Diced Celery
1 Diced Green Bell Pepper
1/2 Cup Diced or Sliced Carrots
6 Cups Chicken Stock
1/2 Cup Heavy Cream
1 Can Southern Style Biscuits
Green Onions for Topping
1 Tbsp. Avocado Oil or Flavorless Oil

Directions:

Heat oil in a large pot and add onion, celery, bell pepper, and carrots and season Tony Chachere’s Creole Seasoning and saute until tender, about 5-7 minutes.
Add in chicken stock and let simmer for 10-15 minutes.
Add in shredded chicken and bring to a low boil.
Cut biscuits into 4 pieces each, and then roll into small balls.
Gently drop the biscuits into the low boiling broth and cook for 5 minutes until they are floating in the broth.
Stir in heavy cream to warm through.
Serve with green onions on top and extra Tony Chachere’s Creole Seasoning and enjoy.