Melissas Easy Chicken And Dumplings Recipes

STOVETOP CHICKEN AND DUMPLINGS IN 30 MINUTES

Steps:

• In the bottom of a large heavy bottomed pot or dutch oven, melt the butter. Add diced onion, sliced carrots and celery. Season with salt and black pepper to your taste. Cook for 5 minutes, until the vegetables are beginning to soften and brown.
• Add 1/4 cup all-purpose flour and stir to coat the vegetables.
• Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Adjust the salt and black pepper to your taste. Stir well.
• Increase the burner temperature and bring to a boil.
• Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk.
• Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling dough dropping into the boiling broth.
• After all of the dumplings have been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes.
• After 20 minutes, uncover, and gently press the dumplings into the broth.
• Remove from the heat. Allow to rest for 5 minutes before serving.
• Stir the dumplings through the broth prior to serving to naturally thicken the broth.

SLOW COOKED CHICKEN AND DUMPLINGS

Steps:

• Spray the crock of a 6 quart oval your slow cooker or similar with cooking spray. Set on the low setting.
• Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of the slow cooker.
• In a mixing bowl, whisk together the soups, broth, melted butter, onion and seasonings. Pour over chicken. Cover and cook on low for 5 hours.
• After 5 hours, uncover, stir well and increase the temperature to the high setting.
• Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
• Replace lid and lock to seal. Cook for an additional 1-1 1/2 hours.
• Uncover let stand for 10 minutes, then serve.

MELISSA'S EASY CHICKEN AND DUMPLINGS

Steps:

• Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
• Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
• Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
• Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
• With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
• Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

CHICKEN AND DUMPLINGS

Steps:

• Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes.
• While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside.
• Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender.
• While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8-inch. Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips.
• When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. Reserve the meat separately.
• When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes. Stir gently and serve in wide shallow bowls.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid.
• Add dried rosemary and veggies and stir.
• Heat over medium-high heat until boiling, stirring frequently.
• Add biscuit pieces to the boiling broth.
• Cover with lid and reduce heat to simmer for 20-22 minutes.

EASY CHICKEN AND DUMPLINGS

Steps:

• Heat oil in large pot, add onion and saute.
• Add butter and flour to make a roue, cook a minute or so.
• Add chicken stock and bring to a boil.
• Add chicken and vegatables.
• Mix together pancake mix and water, don't over mix as it should be thick.
• Add dumpling mix in large spoon fulls into chicken stew. Simmer 10 minutes uncovered, then 10 minutes covered. Enjoy!

MELISSA'S SOUTHERN STYLE SLOW COOKED CHICKEN AND DUMPLINGS RECIPE - (4.6/5)

Steps:

• Spray the inside of your slow cooker with cooking spray and set it on the low setting. Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker. In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on low for 5 hours. After 5 hours, remove the lid, stir and increase the temperature to the high setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings OPTIONAL VEGGIES: In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp margarine or butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.

EASY CHICKEN AND DUMPLINGS

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.

FAST AND EASY CHICKEN AND DUMPLINGS

Steps:

• Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
• Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
• Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

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.

QUICK CHICKEN AND DUMPLINGS

Steps:

• In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
• Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
• Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.

YUMMY AND EASY CHICKEN AND DUMPLINGS

Steps:

• Throw all the ingredients in the crock pot and cook on high for 4 hours, when there is about 45 minutes left go ahead and tear up the biscuits and put them in the crock pot.

CHICKEN AND DUMPLINGS III

Steps:

• In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
• Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS

Steps:

• In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
• Then reduce heat and simmer 15 minutes.
• In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
• Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
• Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
• Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
• Stir gently to prevent them sticking together.
• Simmer for ten minutes.