Skip to comments.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?
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.
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yum-yum. I want some.
Why did you do this? Did you recently call 911 about a McDonald’s substitution order, per chance?
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.
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.
Yeah I can make that !!!
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.
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.
Yes I have an easy one.
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.
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 -
(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)
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.
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!
Any recipe using canned biscuits for the dumplings. Example: http://www.cooks.com/rec/view/0,1726,134183-245198,00.html
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.
Ok, you win the basic recipe contest.... but, did you actually see that chicken hatch? ;^)
All things in good time, right?
Yep! One of many. Chicken house was in back yard. In town, no less.
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)...
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.
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...)
Can’t happen! I’m not dumb enough for that position!
A great scene in a great episode!
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?
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!!
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!
TWO eggs per cup of flour, though? Sounds like a lot of egg there.
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.....
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)
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.
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
~1/2 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.
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!
*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)
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.
Well Keltik was looking for something easy, that a man could do. ;o)
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?
GFS Marketplace had a great canned version, and I’m one who loves homemade chicken and dumplings.
Boil the chicken
Cook some of the broth down to thicken.
Add dumplings cut into strips from Pilsbury Crescent Rolls
Buy Sweet Sue canned chicken with dumplings
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)
Go to Walmart
Find the can that say’s “Chicken and dumplings”
Can it get much easier for us guys?
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)?
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.
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
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