Creamychickenanddumplings Recipes

EASY CHICKEN AND DUMPLINGS

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.

QUICK CHICKEN AND DUMPLINGS

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.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
• Cook on High for 4 1/2 to 5 1/2 hours.
• Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

EASY CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery, carrot and onion in hot margarine for 2-3 minutes or until chicken is brown.
• Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender.
• Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

CREAMY CHICKEN & DUMPLINGS

Steps:

• Spray a frying pan with cooking spray then heat on medium. Add the chicken & sprinkle with salt & pepper. Cook until the chicken is cooked through, roughly 5-7 minutes.
• Meanwhile, pour the water into a large pot then add the bouillon, butter & spices. Add in the cooked chicken & 3 tbsp of the can milk to the broth then simmer over medium-low heat.
• Mix the Bisquick, rest of the can milk, & spices together until it forms a sticky dough. (You may need to add a 1 or 2 tbsp of water to make it the right consistency).
• Turn the heat up slightly then using a small spoon drop small amounts of dough into the soup to form dumplings. Continue to drop in dough, stirring occasionally, until it is all gone.
• Turn the heat back done to low & simmer for 25-30 minutes or until the dumplings are cooked through.

CREAMY CHICKEN AND DUMPLINGS

Steps:

• In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
• In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. 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.

30-MINUTE SHORTCUT CHICKEN AND DUMPLINGS

Steps:

• In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!