Bisquick Chicken And Dumplings Recipes

EASY BISQUICK DUMPLINGS RECIPE

Steps:

• Add oil to a large dutch oven or pot over medium-high heat.
• Add onions, carrots, and celery. Sauté for about 5 minutes or until vegetables begin to soften.
• Add chicken broth and bay leaves. Bring to a boil, and season with salt and pepper to taste.
• Let the soup gently boil for about 5 minutes or until vegetables are tender. While the broth is simmering, prepare Bisquick dumplings below.
• In a large mixing bowl, combine bisquick mix and milk.
• Knead a few times until you get a sticky and soft dough.
• When the vegetables are tender. Remove them from the soup.
• Reduce the heat, and spoon out a piece of Bisquick dumpling dough and drop it into the soup. Repeat this process until you used up all the Bisquick dough.
• Simmer uncovered for 10 minutes, and cover with a lid and cook for another 5-10 minutes or until the dumplings are cooked through.
• Add shredded chicken and vegetables into the broth, and cook for about 3 minutes or until heated through.

BISQUICK™ CHICKEN AND DUMPLINGS

Steps:

• Pre-heat your oven to 375 °F.
• Clean any extra fat from the chicken. Slice it into pieces ( or in half like I did,) Place into a large dutch oven.
• Add in the celery, carrot, onion, garlic, parsley and chicken stock. Place the lid on the Dutch oven and place into the oven.
• Cook in the oven for 2 2-12 hours until the chicken is completely cooked and has reached a temperature of minimum 165°F).
• Remove the Dutch oven from the oven.
• Using a slotted spoon or tongs, remove the chicken and vegetables from the Dutch oven and place in a bowl or plate to the side.
• Take 1/2 cup of the chicken broth that is left and set to the side for now and let cool.
• One you can safely touch the chicken, remove the meat from the bones and set aside. Discard the bones.
• Take the reserved broth and whisk the cornstarch into the mixture.
• Place the Dutch oven on your stove burner on medium-high heat. Bring the remaining broth to a low boil. Whisk in the cornstarch mixture quickly to thicken the broth. You can add more cornstarch if you want it really thick, adjust to your liking.
• Add the chicken and vegetables back into the Dutch oven and reduce the stove heat to low. Simmer for another 10 minutes.

CHICKEN AND DUMPLINGS WITH BISQUICK®

Steps:

• Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
• Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
• Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
• Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
• Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
• Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
• Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
• Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

CHICKEN AND DUMPLINGS

Steps:

• Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.