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Easy recipe for Chicken 'n Dumplins?

Posted on 03/28/2009 10:42:53 AM PDT by Keltik

Does anybody have an easy -- and I mean EASY -- recipe for Chicken 'n Dumplins? So easy even a man can cook it?


TOPICS: Food
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1 posted on 03/28/2009 10:42:54 AM PDT by Keltik
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To: Keltik

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34419&Source=SearchResultPage&terms=bisquick%20dumplings

from the website:
bisquick chicken & dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir 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.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
High Altitude (3500-6500 ft) No changes.


2 posted on 03/28/2009 10:46:54 AM PDT by Peanut Gallery (The essence of freedom is the proper limitation of government.)
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To: Keltik

Google Search

Results 1 - 10 of about 521,000 for easy chicken dumplings. (0.23 seconds)

Take your pick...


3 posted on 03/28/2009 10:47:23 AM PDT by edzo4 (NoBama 2012)
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To: Peanut Gallery

yum-yum. I want some.


4 posted on 03/28/2009 10:48:05 AM PDT by i_dont_chat (Our black President is quite blackmailable.)
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To: Keltik

Why did you do this? Did you recently call 911 about a McDonald’s substitution order, per chance?


5 posted on 03/28/2009 10:48:16 AM PDT by gaijin
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To: Keltik

Campbells.


6 posted on 03/28/2009 10:48:40 AM PDT by Beowulf9
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To: Keltik

Sure - boil a big pan of water and chicken broth from a can and either boil an entire chicken or just the parts you like. Add a few stalks of celery to the water/broth mixture.

When the chicken is done, remove it from the pan and shred or chop. Add a couple of cans of cream of celery (or any cream) soup and a soup can of milk. Salt, pepper and return chicken to the pot.

Take a can of biscuits and cut each biscuit into four pieces and drop into the bubbling broth mixture. The bisquits will cook in the hot broth and will rise to the top - keep stirring and mixing so all the “dumpings” will cook. It is basically ready at this point - but I usually add about a cup of frozen peas and occasionally a little shredded carrot.


7 posted on 03/28/2009 10:49:38 AM PDT by WhyisaTexasgirlinPA (Serkit 3/19/09 "Slow Joe needs to stay out of the deep end of the Think Tank")
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To: Keltik

Get a bag of cheap leg quarters and cut the leg from the thigh. Put them in a big pot. Cover with water and season with salt and pepper. Cover with a lid. Turn up heat to almost boiling (don’t let the ones on the bottom burn) and then turn the heat down to med low. Cook until tender.

Get a can of cheap biscuits. Cut or pull the raw biscuits into thirds or even quarters depending on how big you want the “dumplings”. Place them on top of the chicken. They can barely touch the water but you don’t want them soaked. Season with salt and pepper. Cover with lid and let them steam cook until done.

I’d say the whole process would take about an hour. I don’t cook by a recipe but by what looks done.

Enjoy.


8 posted on 03/28/2009 10:50:05 AM PDT by bgill
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To: Keltik
I buy Mary B's from Walmart...


9 posted on 03/28/2009 10:51:04 AM PDT by SonOfDarkSkies
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To: WhyisaTexasgirlinPA

Yeah I can make that !!!


10 posted on 03/28/2009 10:51:50 AM PDT by Squantos (Be polite. Be professional. But have a plan to kill everyone you meet)
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To: Keltik

1. On your way to hardware store, stop by the grocery store (these stores have large parking lots with grocery cart collection areas)

2. Purchase a Chicken and Dumplings Crock Pot Meal - in the frozen section

3. Continue to hardware store and return home.

4. Follow instructions on package.


11 posted on 03/28/2009 10:53:12 AM PDT by centurion316
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To: Keltik

Another version, from the same website:

2 cups Original Bisquick® mix
2/3 cup milk

1. Stir ingredients until soft dough forms.
2. Drop by spoonfuls onto boiling stew; reduce heat.
3. Cook uncovered 10 minutes. Cover and cook 10 minutes.


12 posted on 03/28/2009 10:53:26 AM PDT by Peanut Gallery (The essence of freedom is the proper limitation of government.)
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To: Keltik

Yes I have an easy one.
You need:
Boneless skinless chicken breast
2 Large cans of cream of chicken soup
Can of instant biscuits

Boil boneless skinless chicken breast in a pot full of water. Remove chicken and shred it. Add cream of chicken soup to the water (use more or less water depending on how thick you want the broth to be) and return the chicken. Return to a boil. Pinch off biscuit dough and drop it in the pot. Boil it until the biscuits fluff up. Then reduce heat and simmer for 20 minutes. Salt and pepper to taste. The broth will thicken when it cools and they are even better the next day as left overs.


13 posted on 03/28/2009 10:55:26 AM PDT by christianhomeschoolmommaof3 (I home school because I have seen the village and I don't want it raising my children.)
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To: Squantos

It’s pretty good - if you like the sauce a little thicker, you can add another can of soup - kind of play with it and see how you like it. We love it -


14 posted on 03/28/2009 10:56:05 AM PDT by WhyisaTexasgirlinPA (Serkit 3/19/09 "Slow Joe needs to stay out of the deep end of the Think Tank")
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To: Keltik

15 posted on 03/28/2009 10:56:11 AM PDT by E. Pluribus Unum ("Only after disaster can we be resurrected." -- Tyler Durden)
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To: Keltik
Chicken and dumplings is not a simple dish, m'friend. Here's the easiest recipe I have, courtesy of Liz Ellis.

Ingredients:

(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon salt
1/2 Teaspoon pepper

2 Cups All-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3 Tablespoon shortening or butter
3/4 Cup buttermilk (regular milk works, too, buttermilk is better)

Preparation:

Place chicken in a Dutch oven or large kettle; add water just to covering the chicken and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender.

Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside and discard skin and bones.

Bring chicken broth to a boil; add pepper.

Combine flour, baking soda, and 1/2 teaspoon salt; cut in butter or shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened (not wet!).

Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. (SAJ note: or, drop them in 1 teaspoon at a time--it's easier). Stir gently after each addition.

To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition.

Reduce heat to medium-low, and cook dumplings 8 minutes or to desired thickness, stirring occasionally. Stir in chicken. Cook 3-4 minutes and serve.

This recipe should work nicely. If you want to add some veggies (carrot, celery, bell pepper, onion, whatever), add them to the chicken broth before starting the dumplings.

16 posted on 03/28/2009 10:59:23 AM PDT by SAJ
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To: Peanut Gallery
Good recipe but I'd also add some dried parsley flakes and also would add one very important step on the dumplings - DO NOT REMOVE LID - FOR ANY REASON. Use a glass pie dish upside down or right side up, so that you can view dumplings without uncovering.

If you uncover, they tend to break away, fall apart and generally do not come out perfect, which is the way that I like them best.

Actually, this dish is one of my all time favorites - hand's down. No matter how many great things I've learned to cook and no matter how wonderful the food is, the only thing that really puts a smile on my face (food-wise, that is)is a big plate of chicken and dumplings!

17 posted on 03/28/2009 11:00:06 AM PDT by zerosix (native sunflower)
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To: Keltik

18 posted on 03/28/2009 11:03:25 AM PDT by JoeProBono (A closed mouth gathers no feet)
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To: Keltik
Easiest:

Open can, pour in saucepan, heat on stove (medium-low)

Next easiest:

Any recipe using canned biscuits for the dumplings. Example: http://www.cooks.com/rec/view/0,1726,134183-245198,00.html

19 posted on 03/28/2009 11:04:10 AM PDT by cc2k (When less than half the voters pay taxes, it's called "taxation without representation.")
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To: SAJ

I find it hard to believe someone actually had to ASK how to make C&D! I learned at my Grandma’s side, along with my (1 year younger) uncle when I was 8 years old.
1. catch the chicken.
2. stretch it out on the stump and whack once with SHARP hatchet.
3. Let chicken run around yard while blood flows...you of course only do this once and learn much from it...then dip in cauldron of boiling water. This loosens feathers and aids in plucking.
4. Gut chicken and rinse well.
Real men cook from scratch.


20 posted on 03/28/2009 11:09:57 AM PDT by junkman_106 (The ACLU can go have aerial intercourse with a revolving glazed pastry.)
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To: junkman_106

Ok, you win the basic recipe contest.... but, did you actually see that chicken hatch? ;^)


21 posted on 03/28/2009 11:14:31 AM PDT by WhyisaTexasgirlinPA (Serkit 3/19/09 "Slow Joe needs to stay out of the deep end of the Think Tank")
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To: junkman_106
Hey, we all learn different things, m'friend. If your house never had C&D (as ours didn't), then you didn't learn how to make them until you decided to find out for yourself, as I did when I was 30, and as our friend Keltik is doing now.

All things in good time, right?

;^)

22 posted on 03/28/2009 11:14:52 AM PDT by SAJ
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To: WhyisaTexasgirlinPA

Yep! One of many. Chicken house was in back yard. In town, no less.


23 posted on 03/28/2009 11:18:53 AM PDT by junkman_106 (The ACLU can go have aerial intercourse with a revolving glazed pastry.)
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To: JoeProBono

This looks more like a Liberal’s brain than anything else. Just kidding. I’m sure it’s delicious(now that I have spoiled your appetite)...


24 posted on 03/28/2009 11:21:10 AM PDT by Mountain Mary
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To: SAJ

Forgot the /s tag. Just braggin’. Haven’t offed a chicken in years, but have hatched a few for the kids then gave them away to friends with acreage.


25 posted on 03/28/2009 11:21:31 AM PDT by junkman_106 (The ACLU can go have aerial intercourse with a revolving glazed pastry.)
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To: junkman_106

So, with experience of cutting the head off of a chicken and watching it run around, you could be the head of the Treasury Dept...oh wait, have you lied on your tax returns? That is the major qualification....(south park reference in case you aren’t a fan...)


26 posted on 03/28/2009 11:22:09 AM PDT by WhyisaTexasgirlinPA (Serkit 3/19/09 "Slow Joe needs to stay out of the deep end of the Think Tank")
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To: WhyisaTexasgirlinPA

Can’t happen! I’m not dumb enough for that position!


27 posted on 03/28/2009 11:30:58 AM PDT by junkman_106 (The ACLU can go have aerial intercourse with a revolving glazed pastry.)
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To: WhyisaTexasgirlinPA

A great scene in a great episode!


28 posted on 03/28/2009 11:45:02 AM PDT by Two Kids' Dad (((( ))))
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To: SAJ; keltic
Your recipe is excellent, Keltic would do well to try it when he/she is not in such a rush. I am going to try your dumpling recipe because mine has failed the last few times I have tried it. Mine is for drop dumplings not rolled dumplings. I have gotten so discouraged with my dumplings that I have started using Grand original canned biscuits (not the buttered ones).
29 posted on 03/28/2009 11:46:48 AM PDT by Ditter
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To: WhyisaTexasgirlinPA

I make my C and D the same way except I tear or cut up flour tortillas and let them cook in the hot broth for about 10 minutes or so.
It depends if someone is hanging over my shoulder with a bowl and spoon and slobbering or not.
Must be Texas dumplings huh?


30 posted on 03/28/2009 11:57:46 AM PDT by SwatTeam
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To: SAJ

I start out my chicken and dumplings pretty much like you but I made my dumplings a little different.

A little bit before the chicken is done I ladle off some of the broth and put it aside to cool. Then I pour my flour out on my table and make it into a volcano shape.

In the center of the volcano shape I break a couple of eggs, add my salt & pepper and pour in some of the cooled broth. Then I start out mixing from the center of the pile with a fork and end up needing the mixture. After that I roll it out and cut it into about 2 inch squares. Drop them into boiling broth and stir.

MMmmmmm Now I want to go fix me some chicken and dumplings!!


31 posted on 03/28/2009 12:05:09 PM PDT by GloriaJane (http://www.last.fm/music/Gloria+Jane/Assorted+Singles)
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To: WhyisaTexasgirlinPA

LOOOOOOOOOOOOOOL


32 posted on 03/28/2009 12:26:08 PM PDT by BlessingsofLiberty
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To: Ditter
One poster's suggestion to cover the stockpot with a glass pie plate is a very good one. And, the poster is exactly correct: don't lift the lid while the dumplings are cooking.

Might I suggest using a bit more butter, or even Crisco, in your dumpling dough. If your dumplings are falling apart, then it **sounds** like the dough was very loose to start. Figure out a way (one idea above) to tighten up the dough, and I'll wager $20 to a cold beer your dumplings won't be falling apart. If all else fails, ask your local bakery -- they'll know for certain how to fix your dough!

Best wishes and FReegards!

33 posted on 03/28/2009 12:35:58 PM PDT by SAJ
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To: GloriaJane
I like that technique very much! Thanks for the idea. Sort of a 'French Toast' dumpling, eh? Heh, heh, heh...

TWO eggs per cup of flour, though? Sounds like a lot of egg there.

34 posted on 03/28/2009 12:38:55 PM PDT by SAJ
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To: SwatTeam

Ha - yeah I should have said to keep an extra can of bisquits handy because we always seem to eat all the dumplings and have gravy/sauce left over.....


35 posted on 03/28/2009 1:20:00 PM PDT by WhyisaTexasgirlinPA (Serkit 3/19/09 "Slow Joe needs to stay out of the deep end of the Think Tank")
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To: Keltik
Other than opening a can of prepared Chicken and Dumplings, here's what I suggest. Use a quart of Swanson, or similar, Chicken Broth, heat in a pan with half a package of frozen mixed vegetables. When it comes to a boil, open a can of prepared biscuits, cut each one into four pieces, and drop them into the boiling liquid. Stir them all around, cause they'll float up on the top and become a big gooey glob, and check one in a few minutes to see if they're done. Don't add much salt or pepper until the end, when you can taste the mixture. Broth, unless you buy the no-salt or reduced sodium kind, tends to be VEY salty.

That's now my Mama used to make them, but my hubby doesn't like Chicken and Dumplings, so I've never done it, only watched her do it.;o)

36 posted on 03/28/2009 1:27:31 PM PDT by SuziQ
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To: Keltik

Oops! Forgot to add that you need to put in some cooked chicken when you’re heating the broth! You can used canned chicken, or cut up some rotisserie chicken from your local supermarket’s deli section.


37 posted on 03/28/2009 1:29:15 PM PDT by SuziQ
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To: SAJ

Drop dumplins, canned biskits, vegetables for goodness sakes?
Must be yankee recipes.
Anyway, dumplins are the important part.
2 cups flour
cut in 1/4 c Shortning (I use lard)
1 tsp baking Powder
1 tsp salt
1 egg
~1/2 c milk to make medium dough. turnout on floured board.
roll thin 1/8 inch or less. cut in 1 inch strips
This a recipe that multiply to make as large a pot as I need.
bring to boiling 2 pints of chicken stock per recipe, add at least a pint of boned chicken.
drop in boiling stock cook 20 min.
barbra ann


38 posted on 03/28/2009 1:30:44 PM PDT by barb-tex (The new Republic of Texas will include the states of the Confederacy.)
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To: WhyisaTexasgirlinPA

LOL! I hadn’t read your post, but mine was very similar, except that I didn’t even have him cooking the chicken! It’s all already prepared, just needs to be put in the pot, and mixed all together!


39 posted on 03/28/2009 1:31:30 PM PDT by SuziQ
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To: junkman_106
Just braggin’. Haven’t offed a chicken in years,

*snort* My dear departed Daddy in law didn't like chicken, because he was the designated chicken killer in the family when he was growing up.
M-I-L would cook it, and the kids ate it, but he didn't like it. ;o)

40 posted on 03/28/2009 1:34:23 PM PDT by SuziQ
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To: SAJ

But mmmmm good! LOL!

I can’t take credit for it though. For 20 years it was go to granny’s house, Jeanie, my ex sister in law would wring a chickens neck, and we wives would all work together on Sunday’s Chicken & Dumplings dinner. LOL!

That way of making Dumplings came from granny. Granny got it from her mother in law. So it was passed down through my ex husbands family.


41 posted on 03/28/2009 1:35:06 PM PDT by GloriaJane (http://www.last.fm/music/Gloria+Jane/Assorted+Singles)
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To: barb-tex

Well Keltik was looking for something easy, that a man could do. ;o)


42 posted on 03/28/2009 1:35:06 PM PDT by SuziQ
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To: barb-tex
Some people like veggies with C&D. I don't. Merely keeping an open mind -- for those who do like veggies, the fact remains that the best time to add them is just before adding the dumplings.

Why use chicken stock to start? You're making chicken stock when you boil the chicken. Add a boullion cube or two, maybe, but why in the world use chicken stock in place of water?

43 posted on 03/28/2009 1:36:29 PM PDT by SAJ
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To: Keltik

GFS Marketplace had a great canned version, and I’m one who loves homemade chicken and dumplings.


44 posted on 03/28/2009 1:41:11 PM PDT by mombonn (God is looking for spiritual fruit, not religious nuts.)
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To: Keltik

Boil the chicken

Cook some of the broth down to thicken.

Add dumplings cut into strips from Pilsbury Crescent Rolls

or....

Buy Sweet Sue canned chicken with dumplings

or

go to Cracker Barrel and spend $6.99

The latter is the best course because they serve a great product in large quantity. (plus, you get buscuits to which can be liberally applied some molasses)


45 posted on 03/28/2009 1:52:25 PM PDT by bert (K.E. N.P. +12 . John Galt hell !...... where is Francisco dÂ’Anconia)
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To: SAJ
Perhaps I should explain my method further. I find the 10# bags of legs on sale cook and debone and can them. I get 5-6 pints of meat and 8-10 pints of stock. I do start with water when I cook the chicken. I try not to keep much in the freezer because of power loss during storms.
barbra ann
46 posted on 03/28/2009 6:58:48 PM PDT by barb-tex (The new Republic of Texas will include the states of the Confederacy.)
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To: Keltik

Go to Walmart

Find the can that say’s “Chicken and dumplings”

bring home

microwave

serve

Can it get much easier for us guys?


47 posted on 03/28/2009 6:58:50 PM PDT by OL Hickory (Where is the America I knew as a boy?)
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To: barb-tex
Ah, sorry, I misunderstood your earlier post (hangs head).

Since you very clearly know what you're doing, I was puzzled by (what I thought was) the use of chicken stock.

\ Doesn't pay to be too analytical, does it...(muttering at self)?

48 posted on 03/28/2009 7:25:51 PM PDT by SAJ
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To: SuziQ

One of the things I got over really early in life was being “too delicate” for food prep, be it a chicken, rabbit, squirrel or deer, or vegetables for that matter (puttin’ in a small garden this year). Later in life you get to delegate or shop in a good store but the experience remains.


49 posted on 03/28/2009 7:53:50 PM PDT by junkman_106 (uirr)
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To: Keltik

I’m way late, but here goes:

I smoke the bird ( or rabbit or treerat ) over pecan wood. Mix milk with cream of mushroom soup, celery, a pinch of fresh rosemary, and a stick of real butter....
Smoked meat will fall off the bone... Bring meat and mix to a boil.. add flour tortillas...wait 15 minutes and pig out..

treerat is a squirrel


50 posted on 03/29/2009 7:02:54 AM PDT by waterhill (An armed man has the means for independence.....)
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