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
FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS
An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board.
- When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
- Wipe out the pot that you used for the chicken and then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper, to taste.
- In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer - do not let the pot come to a full boil.
- Sprinkle with chopped fresh parsley and serve!
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 273.5 kcal, Carbohydrate 28.8 g, Protein 23.8 g, Fat 6.7 g, SaturatedFat 2.6 g, Cholesterol 60.9 mg, Sodium 786.4 mg, Fiber 1.2 g, Sugar 6.5 g, UnsaturatedFat 2.7 g
EASY CHICKEN AND BISQUICK DUMPLINGS
Tender chicken and fluffy Bisquick dumplings cook with vegetables in a flavorful, creamy broth to make a hearty comfort food meal!
Provided by Chrysti Benner
Categories Main Dish
Time 35m
Number Of Ingredients 13
Steps:
- In a stockpot or Dutch oven, heat olive oil over medium-high heat. Add onions and celery, sauteeing until they begin to soften slightly.
- Add broth, water, chicken breast pieces, frozen peas and carrots, pepper, salt, and ground thyme.
- Bring to a boil, then reduce heat to simmer for about ten minutes while preparing dumplings.
- In a small mixing bowl, combine Bisquick and milk, stirring just until combined and no dry spots remain. Allow to rest for a few minutes.
- Remove chicken breast pieces from the simmering broth and transfer to a cutting board. Shred or chop the chicken. Note: The chicken may or may not be fully cooked through at this point. If the chicken is still undercooked, that's okay--go ahead and shred or chop it.
- Add the homemade cream of chicken soup and the shredded chicken to the pot and stir to combine, allowing the liquid to return to a simmer/low boil.
- Scoop Bisquick dough by rounded Tablespoon onto the simmering liquid. Simmer for 10 minutes uncovered, then for 10 minutes more covered.
- Remove from heat and serve.
Nutrition Facts : Calories 563 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 2284 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MOM'S CHICKEN AND DUMPLINGS (SLOW COOKER VERSION)
This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up.
Provided by jterrij
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
- Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper.
- Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.
Nutrition Facts : Calories 648.8 calories, Carbohydrate 62.9 g, Cholesterol 116.7 mg, Fat 22.2 g, Fiber 5.9 g, Protein 47.8 g, SaturatedFat 6.1 g, Sodium 2692 mg, Sugar 6.9 g
MOM'S CHICKEN AND DUMPLINGS
On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.
Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
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
CHICKEN AND DUMPLINGS - MOM'S RECIPE
Great one pot meal...so easy. My mom used to make this all the time in the winter. Definitely one of my favorites!
Provided by mama2grace
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean chicken thoroughly, pat dry and season with salt and pepper.
- Place in pasta pot with onion, celery, carrots and bouillon cubes and fill with water (just enough to cover the chicken).
- Bring to boil, then simmer on medium heat for 45 minutes to an hour (check the chicken with a fork to test doneness).
- About 5 minutes before chicken is done, make the Bisquick Dumplings Recipe (exactly as it states on the box - 2 1/2 cups Bisquick with 2/3 cup milk).
- Mix Bisquick into dough and then drop spoons fulls into the boiling chicken pot.
- Let cook, UNCOVERED, for 10 minutes. Then cook for an additional 10 minutes covered.
- VOILA! Dinner is served!
Nutrition Facts : Calories 519.6, Fat 24.7, SaturatedFat 7.2, Cholesterol 60.7, Sodium 1043.6, Carbohydrate 52.7, Fiber 2.3, Sugar 10.3, Protein 20.3
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)
When I was a child my Mother made "Chicken and Dumplings" that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find "her" recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was "Mom's Chicken and Dumplings" on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it.
Provided by Pierre Dance
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
- Remove the bones and discard. Set the meat aside.
- Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
- Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
- Prepare dumplings.
- Beat eggs and water in a large bowl.
- Gradually add flour, mixing with a whisk 'til it thickens.
- Switch to a spoon and mix 'til a soft dough forms.
- Turn out on a floured board, knead for 1-2 minute.
- Divide into 3 parts.
- Roll out to about 3/16 of an inch thick.
- Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
- Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
- Cook 'til tender about 15 minutes.
- Add chicken meat. Cook 'til heated through.
- Salt and pepper to taste.
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