Betty Crocker Chicken And Dumplings Food

SKILLET CHICKEN AND DUMPLINGS

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
• Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
• In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
• Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
• On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

QUICK CHICKEN AND DUMPLINGS

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.

EASY CHICKEN AND DUMPLINGS

Steps:

• In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
• In small bowl, stir together 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.
• Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

CHICKEN AND DUMPLINGS

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.

CHICKEN FRICASSEE WITH HERB DUMPLINGS

Steps:

• Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
• Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
• Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
• Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
• Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
• Serve with tossed salad and apple pandowdy.

MUSTARDY CHICKEN AND DUMPLINGS

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken and onion; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender.
• Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
• In small bowl, stir Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover; cook 20 minutes.

AUNT BETTYE'S CROCK POT CHICKEN AND DUMPLINGS

Steps:

• Put all ingredients (except biscuits) into cooker.
• Cook on HIGH 5 hours or LOW 8 hours.
• One hour before serving, cut biscuits into quarters and add to mix.
• Cook on HIGH 1 hour.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken, potatoes, onion mushrooms, peas, and carrots in 6-quart slow cooker. Add broth.
• 2. Cover and cook on low heat setting 9 to 10 hours. Salt and pepper as desired.
• 3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

CHICKEN FRICASSEE WITH CHIVE DUMPLINGS

Steps:

• Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil in large skillet; brown chicken on all sides. Drain off fat; reserve.
• To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 2 1/2 - 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
• To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare dough for Dumplings, drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.