EASY CHICKEN AND DUMPLINGS WITH BISCUITS
Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.
Provided by Ed Herro
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
- Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
- Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
- Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g
CHICKEN AND DUMPLINGS WITH SOUTHERN BUTTERMILK BISCUIT DUMPLINGS
Make and share this Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings recipe from Food.com.
Provided by Kaitlin Cav
Categories Chicken
Time 45m
Yield 4 people, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
- Blend in shortening with fork until crumbly.
- Mix baking soda into buttermilk.
- Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
- Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
- After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
- Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say "yum"!
Nutrition Facts : Calories 813.8, Fat 40.3, SaturatedFat 18.5, Cholesterol 186.7, Sodium 1797.9, Carbohydrate 54.1, Fiber 1.8, Sugar 3.9, Protein 55.8
EASY CHICKEN & BISCUIT DUMPLINGS
This recipe has saved me when I am short of time and need something that tastes good and appeals to adults and kids. My kids prefer this chicken and dumpling recipe to one with real home-made dumplings! The smell while it is cooking is wonderful, and everyone's mouth is watering while they are waiting for dinner.
Provided by breezermom
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken broth, cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste.
- Bring to a boil, then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially.
- While the chicken is simmering in the broth, place the flour in the center of a plate.
- Open the biscuits (make sure they are not the "flaky" kind -- more the homestyle or buttermilk type), and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned.
- Make sure your chicken and broth is boiling. If not, turn the heat up on your stove until it boils.
- Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together.
- Once all the biscuits are torn up and are placed in the dutch oven, lower the heat to a simmer. Cook for about 15 minutes, or until the "dumplings" are tender. Enjoy!
Nutrition Facts : Calories 937.1, Fat 34, SaturatedFat 8.9, Cholesterol 80.5, Sodium 3648.4, Carbohydrate 100.3, Fiber 2.1, Sugar 14.5, Protein 53.2
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
BUTTERMILK DUMPLINGS
Make and share this Buttermilk Dumplings recipe from Food.com.
Provided by Lindas Kitchen
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients. Set aside.
- Combine eggs, buttermilk, and melted butter.
- Stir liquid ingredients into dry ingredients to form a stiff batter.
- Drop tablespoons into simmering stew.
- Cover and simmer 20 minutes.
CHICKEN AND DUMPLINGS WITH CAN BISCUITS
Make and share this Chicken and Dumplings With Can Biscuits recipe from Food.com.
Provided by mybass02
Categories Chicken Breast
Time 2h
Yield 20 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put Chicken in pot cover with water. add salt,pepper,onion,celery flakes and bullion cubes. Remove bay leaf and chicken. debone chicken dice and put back in pot. Add both can of soups and butter. Roll biscuits out and cut with a pizza cutter. Cut them all at once before putting bake in pot. Bring pot to a boil add biscuits. Don't stir the pot pock them down with a spoon. Cover and cook for about 45 min on med to low. shacking the pot around in a circle to mix them around. uncover about ever 10 min to poke down dumplings. Once the dumpling sink to the bottom their should be about done.
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- Bring chicken, water, celery, carrots, onion, parsley, rosemary, garlic, and butter to a boil, reduce heat and simmer uncovered for at least 3 hours or until the chicken falls off the bones. Make sure to skim the foam as needed.
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