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
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
MOM'S CHICKEN WITH BISQUICK DUMPLINGS
Growing up in house of 9 dinners sometimes where fast and furious. This recipe is so quick and easy and tastes great. The dumplings are fluffy and chicken flavor is delicious.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 6
Steps:
- Place chicken thighs in 12 cups boiling salted water. Boil skimming any foam from top.
- Once chicken in done mix the bisquick with milk salt and pepper. Batter should be thick and sticky.
- Drop by large spoonfuls on top of boiling chicken water. Cover and reduce heat and cook about 5 minutes. Remove cover and flip dumplings and check for doneness.
- Remove dumplings and chicken to serving plate. Sprinkle with thyme and rosemary. If needed you could thicken the liquid with a slurry of cornstarch and water but most of the time the dumplings thicken the water to make a great sauce.
MOM'S CHICKEN AND DUMPLINGS (SLOW COOKER VERSION)
This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up.
Provided by jterrij
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
- Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper.
- Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.
Nutrition Facts : Calories 648.8 calories, Carbohydrate 62.9 g, Cholesterol 116.7 mg, Fat 22.2 g, Fiber 5.9 g, Protein 47.8 g, SaturatedFat 6.1 g, Sodium 2692 mg, Sugar 6.9 g
MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)
When I was a child my Mother made "Chicken and Dumplings" that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find "her" recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was "Mom's Chicken and Dumplings" on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it.
Provided by Pierre Dance
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
- Remove the bones and discard. Set the meat aside.
- Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
- Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
- Prepare dumplings.
- Beat eggs and water in a large bowl.
- Gradually add flour, mixing with a whisk 'til it thickens.
- Switch to a spoon and mix 'til a soft dough forms.
- Turn out on a floured board, knead for 1-2 minute.
- Divide into 3 parts.
- Roll out to about 3/16 of an inch thick.
- Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
- Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
- Cook 'til tender about 15 minutes.
- Add chicken meat. Cook 'til heated through.
- Salt and pepper to taste.
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