QUICK-N-EASY CHICKEN AND DUMPLINGS
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
- In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
EASY CHICKEN AND BISQUICK DUMPLINGS
Tender chicken and fluffy Bisquick dumplings cook with vegetables in a flavorful, creamy broth to make a hearty comfort food meal!
Provided by Chrysti Benner
Categories Main Dish
Time 35m
Number Of Ingredients 13
Steps:
- In a stockpot or Dutch oven, heat olive oil over medium-high heat. Add onions and celery, sauteeing until they begin to soften slightly.
- Add broth, water, chicken breast pieces, frozen peas and carrots, pepper, salt, and ground thyme.
- Bring to a boil, then reduce heat to simmer for about ten minutes while preparing dumplings.
- In a small mixing bowl, combine Bisquick and milk, stirring just until combined and no dry spots remain. Allow to rest for a few minutes.
- Remove chicken breast pieces from the simmering broth and transfer to a cutting board. Shred or chop the chicken. Note: The chicken may or may not be fully cooked through at this point. If the chicken is still undercooked, that's okay--go ahead and shred or chop it.
- Add the homemade cream of chicken soup and the shredded chicken to the pot and stir to combine, allowing the liquid to return to a simmer/low boil.
- Scoop Bisquick dough by rounded Tablespoon onto the simmering liquid. Simmer for 10 minutes uncovered, then for 10 minutes more covered.
- Remove from heat and serve.
Nutrition Facts : Calories 563 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 2284 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS
An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board.
- When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
- Wipe out the pot that you used for the chicken and then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper, to taste.
- In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer - do not let the pot come to a full boil.
- Sprinkle with chopped fresh parsley and serve!
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 273.5 kcal, Carbohydrate 28.8 g, Protein 23.8 g, Fat 6.7 g, SaturatedFat 2.6 g, Cholesterol 60.9 mg, Sodium 786.4 mg, Fiber 1.2 g, Sugar 6.5 g, UnsaturatedFat 2.7 g
OLD TIME CHICKEN WITH BISQUICK DUMPLINGS
I grew up eating this dish and it hasn't changed since! However, you can add celery, carrots, and green beans for more flavor! The first time I made it for my husband, he ate about 2/3 of the pot itself!
Provided by Cindie Stewart
Categories Chicken
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
- 2. Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
- 3. Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself. Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
- 4. Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
- 5. Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
- 6. While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
- 7. Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
- 8. Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
- 9. Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
- 10. NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully. You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well. I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to. Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across!
EASY CHICKEN AND DUMPLINGS
From Betty's Soul Food Collection... Get ready, get set, done! In just a few minutes, you can turn last night's leftover chicken into tonight's scrumptious dinner, complete with rich, creamy sauce and tender dumplings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
- In small bowl, stir together Bisquick® mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
- Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g
CHICKEN AND DUMPLINGS WITH BISQUICK®
Basic chicken and dumplings stew made with Bisquick®...yummo.
Provided by Pam Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h35m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g
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