Chicken And Dumplings With Mushrooms Recipes

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CHICKEN N' DUMPLINGS N' MUSHROOMS



Chicken N' Dumplings N' Mushrooms image

This is a combination of some of my favorite chicken n' dumpling recipes... ease and quick to the table were important factors as well as trying to keep it generally healthy. This came out pretty darn good if I say so myself!

Provided by Raquel Grinnell

Categories     Chicken

Time 1h

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 18

2 lbs chicken breasts, poached and shredded (can substitute the meat from a rotisserie chicken)
4 tablespoons butter
2 tablespoons vegetable oil
3 cups mushrooms, sliced (fresh)
1/2 cup celery, diced
1/2 cup carrot, diced
6 garlic cloves, minced
1/2 teaspoon dried thyme
2 bay leaves
3/4 cup flour
8 1/2 cups chicken stock
2 cups fat-free half-and-half
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup 2% low-fat milk
4 tablespoons vegetable oil

Steps:

  • Remove skin and bones from rotisserie chicken and tear meat into pieces; reserve.
  • Combine butter and oil over medium heat in dutch oven.
  • Add mushrooms, celery, garlic, thyme and bay leaves. Saute until vegetables are soft (about 5-7 minutes). Stir in the flour and continue stirring for 3-4 minutes or until roux is very lightly browned and slightly drier.
  • Slowly stir in chicken stock, one cup at a time, stirring well after each addition. Let sauce simmer until thick enough to coat back of a spoon, about 15 minutes. Stir in fat-free half and half, cover and heat back up to a simmer.
  • Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste.
  • In a mixing bowl, combine dumpling ingredients and mix well with a wooden spoon to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve.

CREAMY MUSHROOM CHICKEN AND DUMPLINGS



Creamy Mushroom Chicken and Dumplings image

A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!

Provided by Atherine

Categories     Chicken

Time 45m

Yield 1 pot, 3-6 serving(s)

Number Of Ingredients 5

3 -4 large chicken breasts
Bisquick
milk
1 (26 ounce) can condensed cream of chicken soup (family size)
1 (10 ounce) can condensed golden mushroom soup

Steps:

  • Boil chicken in water until fully cooked, shred up and set aside.
  • Combine soups and water as directed on cans, bring to a heavy boil.
  • In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
  • Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
  • Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.

Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7

MUSHROOM-AND-DILL CHICKEN AND DUMPLINGS



Mushroom-and-Dill Chicken and Dumplings image

Aromatic fresh dill brightens both the the tender dumplings and the hearty chicken-and-mushroom stew beneath them in this warming, winning dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 15

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
10 ounces button or cremini mushrooms, quartered (3 cups)
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1 1/4 teaspoons dried marjoram
1 2/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup partially defrosted frozen peas
6 tablespoons chopped fresh dill, plus more for serving
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Saute mushrooms until beginning to brown, about 5 minutes. Add onion, carrots, celery, potato, and marjoram. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons dill. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons dill, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped dill and lemon wedges.

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