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
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
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
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
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
QUICKER CHICKEN AND DUMPLINGS
Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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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