BISQUICK™ CHICKEN AND DUMPLINGS
This classic Bisquick™ Chicken and Dumplings is a decadent chicken stew made with a whole chicken from scratch and is chock full of vegetables, - your family will LOVE it!
Provided by Karlynn Johnston
Categories Main Course
Time 2h40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 571 kcal, Carbohydrate 38 g, Protein 33 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 112 mg, Sodium 1354 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
EASY BISQUICK DUMPLINGS RECIPE
There's nothing quite as comforting as a warm, savory bowl of homemade Bisquick Chicken and Dumplings. Made with Original Bisquick mix, these hearty Bisquick Dumplings are super easy to make in a Dutch oven or slow cooker. You can boil the chicken from scratch or use rotisserie chicken for a quick dinner recipe.
Provided by Izzy
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 kcal, Carbohydrate 32 g, Protein 17 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 39 mg, Sodium 1441 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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
QUICK CHICKEN AND DUMPLINGS
Satisfy your love of comfort food in record time! Make these quick dumplings over creamy soup that's filled with peas and carrots for an easy chicken dumpling dinner that will warm you right up.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, place 1 1/2 cups milk, the frozen peas and carrots, chicken and soup. Heat to boiling over high heat, stirring frequently. Reduce to a simmer.
- In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not submerge dumplings in liquid. Sprinkle with paprika.
- Simmer over low heat 10 minutes. Cover; cook 8 to 12 minutes longer or until dumplings are cooked through.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g
GLUTEN-FREE CHICKEN AND DUMPLINGS
You CAN enjoy chicken and dumplings on a gluten-free diet thanks to Bisquick™ Gluten Free pancake & baking mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
- In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
- Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.
Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 7 g, TransFat 1/2 g
EASY CHICKEN AND DUMPLINGS WITH BISCUITS
Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.
Provided by Ed Herro
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g
EASY CHICKEN AND DUMPLINGS
A super easy way to make chicken and dumplings. My husband and kids loved it.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g
CHICKEN AND DUMPLINGS
What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g
BEGINNER CHICKEN AND DUMPLINGS
Semi-homemade, quick and easy.
Provided by heatherg
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
- Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 25.3 g, Cholesterol 75.7 mg, Fat 14.5 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 5.5 g, Sodium 1396 mg, Sugar 2.8 g
BISQUICK™ CHICKEN AND DUMPLINGS RECIPE
My practically effortless Bisquick chicken and dumplings are perfect for when you need good old-fashioned comfort food in a flash! Tender, juicy chicken in a deliciously warm and hearty broth with fluffy biscuit dumplings- what's not to love!
Provided by Angela
Categories Dinner Recipes Main Dish
Time 40m
Number Of Ingredients 15
Steps:
- Heat a large stock pot on the stove over medium-high heat. Add in the olive oil, onion, potato, carrots, and celery. Cook until the vegetables are softened (about 5 minutes), stirring frequently. Add the garlic 1 minute before vegetables are fully softened.
- Next, add in the seasonings (chives, rosemary, thyme, salt & pepper to taste), chicken broth, heavy cream, sweet corn, and chunks of chicken. Stir to combine. Bring the mixture to a full boil, then reduce to low heat and allow it to simmer for 10 minutes while preparing your biscuits.
- In a small mixing bowl, combine milk and Bisquick. Use a metal whisk or fork to mix until dough forms.
- Drop heaping tablespoon-sized portions of the dough into the simmering liquid, leaving space for the dumplings to expand. Allow it to simmer on low temp uncovered for 10 minutes, then cover with a tight-fitting lid and allow it to simmer for 10 additional minutes. Remove from heat and serve.
Nutrition Facts : Calories 422 kcal, Carbohydrate 43 g, Protein 19 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 819 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
BEST BISQUICK CHICKEN AND DUMPLINGS RECIPE
This quick and easy Bisquick Chicken and Dumplings is packed with vegetables, chicken breasts, and Bisquick drop dumplings.
Provided by Alexa Blay
Categories Soup
Time 57m
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom. Place the chicken cubes in the bottom, and cook for 6 minutes, stirring occasionally. Remove the chicken from the pot, and set aside.
- Turn the heat to medium, and add in the butter. Once the butter has melted, add in the onion and carrots. Sauté for about 3 minutes, or until the onions are just starting to turn translucent.
- Add in the garlic and stir. Sauté for another minute, or until aromatic.
- Sprinkle in the flour and stir until the butter and flour are well combined (making sure no large lumps form).
- Add the chicken and its juices back into the pot. Mix so that the chicken gets coated in the flour mixture.
- Mix together the chicken broth and milk in a large liquid measuring cup. Slowly pour in the chicken broth and milk mixture while stirring. Sprinkle in the dried thyme, parsley, black pepper, and sea salt. Stir to mix. Turn the heat up to medium-high, and bring to a gentle boil.
- When the soup has come to a rapid simmer add in the frozen peas and cook for 10 minutes. After the soup has simmered rapidly for 10 minutes, turn the heat down to medium-low.
- In a medium mixing bowl, mix the Bisquick and milk together until a dough is formed. Be careful not to over-mix the dough - that will cause the dumplings to be too dense and not cook properly. You want to stop mixing as soon as a soft dough has formed.
- Use a Tablespoon to scoop out the dough and carefully drop each dough ball into the soup (make sure to only drop a dough ball where liquid is visible, you don't want to drop dough balls on top of each other).
- Place the lid on the Dutch oven, and simmer the dumplings for 20 minutes. Don't open the lid to see if the dumplings are cooked during this time (you'll release all the steam if you do). After 20 minutes, use a toothpick to check the center of a dumpling to see if it's cooked through. If it's not fully cooked, cover the pot and cook for an additional 5 to 10 minutes.
- Once the dumplings are cooked through, carefully taste the soup and adjust salt to taste. If the soup is thicker than you'd like, stir in some additional chicken broth, milk, or some cream if you'd like it really creamy.
- Garnish with fresh parsley, and serve.
Nutrition Facts : Calories 490 calories, Carbohydrate 42.7 grams carbohydrates, Fat 25 grams fat, Fiber 3.4 grams fiber, Protein 26.1 grams protein, ServingSize 1/6, Sugar 9.6 grams sugar
SHORTCUT CHICKEN AND DUMPLINGS
This is quick and easy using Bisquick and a rotisserie chicken. There's no veggies here, but feel free to add what you like. Also we individually season our portions, according to what we'd like. Try a ground pepper blend, or smoked paprika, or dry chipotle seasoning, or a lemon herb blend.
Provided by Recipe Reader
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove chicken meat and cut into small pieces or shred.
- In a large pot, heat the chicken broth to boiling and add the chicken meat.
- Meanwhile mix the Bisquick with the milk (the dough will be wet and sticky).
- Add large spoonfuls of dough to the boiling soup. I usually make about nine dumplings and keep them on the surface of the soup and along perimeter of the pot. If they are in the middle, they don't seem to cook properly.
- Cook uncovered for 10 minutes, turning heat to low after a couple minutes.
- Cook covered another 10 minutes on low.
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