30 Minute Shortcut Chicken And Dumpling Recipe 435 Food

30 MINUTE CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside.
• Wash hands.
• Place a large pot on stove over medium high heat.
• Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
• Season mixture with salt, pepper and poultry seasoning.
• Add flour to the pan and cook 2 minutes.
• Stir broth or stock to the pot and bring to a boil.
• Add chicken to the broth and stir.
• Place biscuit mix in a bowl.
• Combine with 1/2 cup warm water and parsley.
• Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
• Cover pot tightly and reduce heat to medium low.
• Steam dumplings 8 to 10 minutes.
• Remove cover and stir chicken and dumplings to thicken sauce a bit.
• Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

30-MINUTE SHORTCUT CHICKEN AND DUMPLINGS

Steps:

• In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

30-MINUTE SHORTCUT CHICKEN AND DUMPLING RECIPE - (4.3/5)

Steps:

• In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

30 MINUTE CHICKEN AND DUMPLING SOUP

Steps:

• Bring to a boil all of the ingredients except the Bisquick and milk in a 3 quart saucepan.
• Mix the Bisquick and milk until soft dough forms. Drop dough by the teaspoonful into the boiling soup. If the dumplings sink, bring them back up to the top with a slotted spoon so they don't end up crushed.
• Reduce heat to low and cook uncovered 10 minutes. Cover and cook another 10 minutes.

SHORTCUT CHICKEN AND DUMPLINGS

Steps:

• First, pick all of the usable meat off of the rotisserie chicken. You could use leftover chicken or anything else you have as well to make this a "round 2 recipe". Put the chicken in a bowl to the side.
• Chop your tortillas into strips approximately 1 inch wide. You can use any size tortillas for this, just depending on if you want more or less dumpling in your chicken and dumplings.
• Ok, in a large stew pot over medium heat, dump your broth, cream of chicken, and cream of mushroom soups, and whisk all together. I usually add about a can or two or water as well, just fill the empty cans of cream soup. You'll be adding a thickener later so keep this in mind, depending on how thick you like your liquid to be.
• In a mug or bowl, microwave and melt your stick of butter, and then add your flour to make a rue base. You will want to add flour until there is a paste type consistency. Once the rue is mixed together, add to your heating stew pot, and whisk in until blended.
• Now that you have all of your liquid base heating, wait until simmering and add your chicken and tortilla strips. You can stir more than average dumplings as the tortilla strips hold up well and don't break easily.
• Let all this simmer together until your dumplings are tender and your liquid thickens a little, making sure to give your flour from the rue time to cook off that flour flavor. If needed, make more rue as described in step 4, and add more rue to thicken your liquid some.