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
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-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 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
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.
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
CHICKEN AND DUMPLINGS
Number Of Ingredients 7
Steps:
- 1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan.2. Stir Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture reduce heat to low.3. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with paprika.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 315 (Calories from Fat 115) Fat 13g (Saturated 4g) Cholesterol 40mg Sodium 1070mg Carbohydrate 33g (Dietary Fiber 2g) Protein 18g % DAILY VALUE: Vitamin A 52% Vitamin C 2% Calcium 24% Iron 12% DIET EXCHANGES: 2 Starch 2 Medium-Fat MeatLight and tender dumplings are a welcome addition to many soups, stews and chilies. Plus they're as easy to make as 1-2-3:1. Stir it up. Stir the ingredients with a spoon just until a soft dough forms. Be careful not to mix the dough too much or the dumplings will turn out tough and heavy.2. Hot, hot, hot! Be sure the liquid is hot before you add the dumpling dough. You can tell if the temperature is hot enough when the liquid is gently boiling with bubbles breaking on the surface. If you add the dough before the liquid is hot enough, the dumplings will end up soggy and undercooked.3. Drop 'em on top. Drop the dough by spoonfuls onto the meat or vegetables in the stew, not into the gravy or liquid. If the dough is dropped right into the liquid, the simmering action may break up the dumplings. Also, the dough will soak up moisture from the liquid so the dumplings will become soft and soggy.Why are my dumplings tough, heavy and raw in the center?o Too much Bisquick or not enough liquid.o Dough overmixed.o Dumplings too large.o Dough added to stew too soon.o Dumplings not cooked properly (stew should continue to boil gently).Why are my dumplings soggy and why did they fall apart?o Not enough Bisquick or too much liquido Dough dropped directly onto the hot liquid.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BISQUICK DUMPLINGS
In the game forum I tagged recipes for Bisquick mix and also beef stew that required dumplings. This is the original dumpling recipe from BettyCrocker.com that I will be using.
Provided by lauralie41
Categories Winter
Time 25m
Yield 10 dumplings
Number Of Ingredients 2
Steps:
- In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
- Drop mixture by spoonfuls onto boiling stew and reduce heat.
- Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.
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
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