Melissas Easy Chicken And Dumplings Recipes

STOVETOP CHICKEN AND DUMPLINGS IN 30 MINUTES

Steps:

• In the bottom of a large heavy bottomed pot or dutch oven, melt the butter. Add diced onion, sliced carrots and celery. Season with salt and black pepper to your taste. Cook for 5 minutes, until the vegetables are beginning to soften and brown.
• Add 1/4 cup all-purpose flour and stir to coat the vegetables.
• Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Adjust the salt and black pepper to your taste. Stir well.
• Increase the burner temperature and bring to a boil.
• Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk.
• Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling dough dropping into the boiling broth.
• After all of the dumplings have been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes.
• After 20 minutes, uncover, and gently press the dumplings into the broth.
• Remove from the heat. Allow to rest for 5 minutes before serving.
• Stir the dumplings through the broth prior to serving to naturally thicken the broth.

MELISSA'S EASY CHICKEN AND DUMPLINGS

Steps:

• Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
• Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
• Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
• Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
• With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
• Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

MELISSA'S SOUTHERN STYLE SLOW COOKED CHICKEN AND DUMPLINGS RECIPE - (4.6/5)

Steps:

• Spray the inside of your slow cooker with cooking spray and set it on the low setting. Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker. In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on low for 5 hours. After 5 hours, remove the lid, stir and increase the temperature to the high setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings OPTIONAL VEGGIES: In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp margarine or butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.

EASY CHICKEN AND DUMPLINGS

Steps:

• Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender.
• Remove chicken, reserving broth in Dutch oven.
• Let chicken and broth cool.
• Skin, bone and cut chicken into bite-size pieces; set aside.
• Skim fat from broth.
• Add soup to broth; bring to a boil.
• Cut tortillas into 2x1 inch strips.
• Add strips to briskly boiling broth.
• Add chicken, reduce heat, and simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.
• Remove from heat; Serve.

EASY CHICKEN AND DUMPLINGS

Steps:

• Cover the chicken breast with water (about 1 inch above).
• Put a dash of salt, pepper, and garlic powder in the water and boil until chicken is cooked.
• Remove chicken breast and let cool.
• Remove any debris from the broth.
• Add the 2 bullion cubes, soup, and 1 1/2 cup of water to the broth and bring to a light boil.
• Add the de-boned chicken back into the pot.
• Add all remaining ingredients except tortillias and boil.
• while this is cooking, stack the tortillias (about 5 to a stack) and cut in long strips, then into quarters.
• Drop them into the boiling pot, reduce heat, cover and simmer.
• Taste broth and see if you need to add any seasonings, serve with cornbread or rolls!