Best Better Than Chicken And Dumplings Recipes

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS

Better Than Granny's and Easy Chicken and Dumplings image

When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)

Provided by BamaKathy

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups rotisserie-cooked chicken (cooked, pulled off bones)
4 (14 ounce) cans chicken broth
2 (10 1/2 ounce) cans cream of celery soup
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 (10 count) can buttermilk biscuits

Steps:

In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
Then reduce heat and simmer 15 minutes.
In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
Stir gently to prevent them sticking together.
Simmer for ten minutes.

BETTER THAN CHICKEN AND DUMPLINGS!

Better Than Chicken and Dumplings! image

This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.

Provided by Koechin Chef

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 -5 chicken breasts
1 stalk chopped celery
1 sliced carrot
3 sprigs parsley
1 tablespoon seasoning salt
water, to cover above (3-4 cups)
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sliced carrot
1/2 cup green peas (optional)
1/4 cup butter
1 cup self-rising flour
1 cup milk
1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken broth

Steps:

Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
Remove from broth and cool. You will use 2 c of this broth in the preparation!
Remove from bones if needed.
Saute the vegetables, except peas in a little butter or oil, until soft.
Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
Cut or tear the chicken into pieces and place on top of the melted butter.
Mix flour and milk; pour over chicken.
Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
Pour over the top.
DO NOT STIR!
Bake at 400 degrees for 30-35 minute or until top is brown.
***.
To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).

Nutrition Facts : Calories 549.6, Fat 29.2, SaturatedFat 13.1, Cholesterol 114.6, Sodium 1533.2, Carbohydrate 37.4, Fiber 2.5, Sugar 3.6, Protein 32.8

BETTER THAN CHICKEN AND DUMPLINGS

Better than Chicken and Dumplings image

This recipe came from my grandma, who was one of the best cooks I ever knew!

Provided by Brenda Perkins

Categories Chicken

Number Of Ingredients 7

Ingredients

4 chicken breasts cooked
1/4 stick butter, melted
2 c chicken broth
1 can(s) cream of chicken soup
1 c milk
1 c self rising flour
salt and pepper to taste

Steps:

1. Layer chicken in the bottom of a 8x8 casserole dish and pour melted butter over it. Mix flour and milk and spread over the chicken. Mix soup and broth, and pour over the top of the casserole. Gently stir across the top to smooth it out.
2. Bake at 350 F for 45 minutes or until brown. **double recipe for a 9x13 pan.