Bisquick Chicken And Dumplings Food

BISQUICK™ CHICKEN AND DUMPLINGS

Steps:

• Pre-heat your oven to 375 °F.
• Clean any extra fat from the chicken. Slice it into pieces ( or in half like I did,) Place into a large dutch oven.
• Add in the celery, carrot, onion, garlic, parsley and chicken stock. Place the lid on the Dutch oven and place into the oven.
• Cook in the oven for 2 2-12 hours until the chicken is completely cooked and has reached a temperature of minimum 165°F).
• Remove the Dutch oven from the oven.
• Using a slotted spoon or tongs, remove the chicken and vegetables from the Dutch oven and place in a bowl or plate to the side.
• Take 1/2 cup of the chicken broth that is left and set to the side for now and let cool.
• One you can safely touch the chicken, remove the meat from the bones and set aside. Discard the bones.
• Take the reserved broth and whisk the cornstarch into the mixture.
• Place the Dutch oven on your stove burner on medium-high heat. Bring the remaining broth to a low boil. Whisk in the cornstarch mixture quickly to thicken the broth. You can add more cornstarch if you want it really thick, adjust to your liking.
• Add the chicken and vegetables back into the Dutch oven and reduce the stove heat to low. Simmer for another 10 minutes.

CHICKEN AND DUMPLINGS WITH BISQUICK®

Steps:

• Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
• Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
• Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
• Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

QUICK-N-EASY CHICKEN AND DUMPLINGS

Steps:

• To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
• In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

OLD TIME CHICKEN WITH BISQUICK DUMPLINGS

Steps:

• 1. Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
• 2. Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
• 3. Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself. Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
• 4. Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
• 5. Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
• 6. While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
• 7. Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
• 8. Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
• 9. Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
• 10. NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully. You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well. I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to. Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across!

SHORTCUT CHICKEN AND DUMPLINGS

Steps:

• Remove chicken meat and cut into small pieces or shred.
• In a large pot, heat the chicken broth to boiling and add the chicken meat.
• Meanwhile mix the Bisquick with the milk (the dough will be wet and sticky).
• Add large spoonfuls of dough to the boiling soup. I usually make about nine dumplings and keep them on the surface of the soup and along perimeter of the pot. If they are in the middle, they don't seem to cook properly.
• Cook uncovered for 10 minutes, turning heat to low after a couple minutes.
• Cook covered another 10 minutes on low.

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.

MOM'S CHICKEN WITH BISQUICK DUMPLINGS

Steps:

• Place chicken thighs in 12 cups boiling salted water. Boil skimming any foam from top.
• Once chicken in done mix the bisquick with milk salt and pepper. Batter should be thick and sticky.
• Drop by large spoonfuls on top of boiling chicken water. Cover and reduce heat and cook about 5 minutes. Remove cover and flip dumplings and check for doneness.
• Remove dumplings and chicken to serving plate. Sprinkle with thyme and rosemary. If needed you could thicken the liquid with a slurry of cornstarch and water but most of the time the dumplings thicken the water to make a great sauce.

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

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.