QUICK AND SUPER EASY CHICKEN AND DUMPLINGS
This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.
Provided by Kristi Durough Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
- Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g
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
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
QUICK CHICKEN AND DUMPLINGS
Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. -Lakeya Astwood, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper., Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.
Nutrition Facts : Calories 420 calories, Fat 20g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 1443mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 34g protein.
QUICK CHICKEN AND DUMPLINGS
This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.
Provided by Alexa Weibel
Categories dinner, quick, weekday, poultry, soups and stews, main course
Time 20m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 15
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.
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
TEXAS STYLE CHICKEN AND DUMPLINGS
A family favorite from 'Hearts & Flours Cookbook: A Sampler of Recipes from the Heart of Texas.' I have entered the recipe as written in the book; however, it's too bland for me, so I quadruple the amount given for the spices.
Provided by Rackajo
Categories Whole Chicken
Time 1h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Stew chicken in a large pot, barely covered with water and chicken broth.
- Add seasonings.
- Make dumplings while chicken is cooking.
- Combine all ingredients, adding enough flour to make a soft dough.
- Roll out on floured board, cut dough in strips about 1X2 inches.
- Remove chicken from from broth.
- Combine ingredients for gravy together in a saucepan.
- Heat until thickened and add to chicken liquid.
- Drop in dumplings while boiling and cook covered 10 to 15 minutes.
- Add chicken and serve with cranberry sauce.
Nutrition Facts : Calories 703.1, Fat 38.9, SaturatedFat 12.6, Cholesterol 166.1, Sodium 985.7, Carbohydrate 46.2, Fiber 1.6, Sugar 0.5, Protein 39
TEXAS RANCHER CHICKEN -N- DUMPLINGS
This is my personal favorite and my speciality, I have been using this recipe for years, you may use a package of chicken tenders or breast meat instead of the whole chicken, I couldn't put that in the ingredients, but it is a much quicker alternative. The dumplings are the actual secret, these dumplings cook on the inside and are not soggy, they turn out like fluffy little biscuits on your chicken soup. It's beautiful, even my Aussie hubby loves this dish, I hope you like it too.
Provided by Millski
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Place the washed whole raw chicken in a large pot, if you are using a whole chicken cover it with water. If you are using a package of chicken breast meat, cut into cubes raw, and pour about 6-8 cups of water over it. I don't really measure this out, but the liquid should be about halfway in your pot.
- Chop up one leek, white part only (or one medium sized onion alternatively). Add to the pot along with the chicken stock cubes and all of the dry spices, I really use about a pinch of each spice, but you should add to suit your own taste.
- On a medium heat, boil the Chicken and leek with spices until the chicken is totally cooked through. If you are using a whole chicken this will be around 1 hour, adding more water when necessary. If using cut up pieces it will be about 30 minutes.
- If using a whole chicken remove it from the broth and place in a separate bowl at this stage. You will now remove all the skin and bones from the chicken and disgard them, and put only the meat of the chicken back into the broth, you may want to let it cool a bit before handling it. If I am using a whole chicken I usually just put the breast and wing meat back into my dumplings, and save all of the dark meat for chicken salad sandwiches (different recipe). If you are using already cut up chicken for this recipe, you can simply proceed to the next step.
- Add fresh chopped celery and carrots and continue boiling with chicken. If you are using frozen vegetables, add them now and boil for about 10 minutes in the broth.
- Add cream of chicken soup and stir well, you may need to add more water, if it has boiled down a great deal. You may add as many or as few vegetables as you like. For me it depends on what I have on hand, the onion or leek is very important, but you can add any other vegies to suit your own taste. I have found that using the frozen mixed vegetables and frozen green beans turns out really yummy, and is much easier than cutting up all the celery and carrots. Either way it turns out nicely even without any extra vegies.
- Check the consistancy of your broth. It should be thick and soupy, but you want enough liquid in there to cook your dumplings properly, so add more water to suit, I usually don't need to at this stage.
- Dumplings:.
- Combine all dry ingredients in bowl, mix together well with a whisk.
- Add margarine spread and mix well with the whisk until it is combined well with the dry mixture and is crumbly.
- Add milk a little bit at a time pressing with a fork on the side until well mixed.
- You should now be able to handle the dough with your hands, you may need a little more or less milk.
- Quickly press the dough together with your hands creating a nice ball if it is too sticky dust with a bit of flour. Don't handle the dough very long, the less you handle it the lighter and fluffier your dumplings will be.
- Pinch off balls of the dough, loosely squeeze with your fingers and plop into the boiling soup. Your dumplings should be a bit smaller than a ping pong ball. Dumplings should completely dive into the soup getting totally covered with liquid then pop back up sitting on the top of the soup while cooking.
- Boil the dumplings UNCOVERED for 15 minutes in the chicken vegie broth. I repeat -- do not cover the pot while cooking the dumplings or they will end up soggy in the middle.
- Dumplings should be biscuit like in the center when done. Enjoy!
Nutrition Facts : Calories 718.1, Fat 43, SaturatedFat 10.9, Cholesterol 123.5, Sodium 1347.1, Carbohydrate 45.4, Fiber 2.5, Sugar 3.4, Protein 36.4
TEXAS QUICK CHICKEN AND DUMPLINGS
Number Of Ingredients 3
Steps:
- Boil chicken in pot with plenty of water. Debone chicken and return to broth. Bring back to a boil and add flour tortillas while water is boiling. (Tortillas should be cut in wide strips about 2 inches long. You should get 8 dumplings per tortilla.) Reduce heat and cover pot. Cook slowly for about 10 minutes.
Nutrition Facts : Nutritional Facts Serves
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