Posted on 03/28/2009 10:42:53 AM PDT by Keltik
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?
Campbells.
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.
Enjoy.
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.
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.
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 -
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.
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!
Next easiest:
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.
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