Best Green Chile Chicken And Dumplings Recipes

Brandi's Green Chili Chicken and Dumplings image

Provided by Jeanne Benavidez

Time 1h45m

Number Of Ingredients 10

2 - 3 skinless chicken breasts
1 tsp salt
1 tsp black pepper
2 clove garlic
3 can(s) cream of chicken soup
2 can(s) chopped green chilies
2 can(s) crescent rolls
1 - 2 clove garlic, thinly sliced
12 1-inch cubes veleeta cheese
butter-flavored non-stick cooking spray

Steps:

1. Season chicken with salt and pepper. Place in a pot with garlic and enough water to cover. Boil until done (35 to 45 minutes depending on size of chicken breasts). Remove chicken from pot and reserve liquid.
2. Let chicken cool a little and cut into bite size pieces.
3. In a large bowl, combine chicken, 2 cans of soup and green chilies. Stir well to combine
4. Prepare a 9 x 13 baking dish with non-stick cooking spray.
5. Separate the crescent rolls into individual triangles.
6. Take one piece of dough into the palm of one hand; place 1 cube of cheese in the center of the dough.
7. Spoon large spoonful of chicken mixture into the center of the dough.
8. Fold the three corners of the dough up over the mixture. It will not cover completely, but that's ok.
9. Place, folded side down, into the baking dish.
10. Make 12 "dumplings".
11. Mix 3 can of soup in the bowl with any leftover chicken mixture and add 1/2 cup liquid and stir well. Spoon the soup/chicken mixture over the dumplings.
12. Cut the remaining strips of dough into strips and place on top of the "dumplings".
13. Spray with a little cookiing spray. Bake for @ 1 hr at 350 F

One-Pot Chicken and Dumplings image

Provided by Martha Stewart

Number Of Ingredients 12

5 tablespoons cold unsalted butter, divided
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1 1/4 cup all-purpose flour, divided
3 cups chicken broth
2 cups diced cooked chicken
1/3 pound green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1 teaspoon baking powder
2 tablespoons chopped fresh parsley, plus more for topping
1/2 cup whole milk

Steps:

In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g

Chicken & Green Chile Soup with Tamale Dumplings image

Provided by Tonkcats

Categories Chicken

Yield 8 serving(s)

Number Of Ingredients 21

2 poblano chiles, roasted, peeled and chopped
2 teaspoons canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced (3/4 cup)
3 cloves garlic, very finely chopped
5 cups chicken broth
2 tomatoes, peeled, seeded and chopped, or 1 cup canned tomato
5 tomatillos, husked, rinsed and diced (optional)
1 tablespoon fresh basil, chopped
1 cup chicken, cooked, shredded
to taste salt and black pepper, freshly ground
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon cumin, ground
1/2 cup masa harina
1/2 teaspoon pure chile powder, ground
1 large egg
1 large egg white
1/4 cup fresh corn kernels, cooked or 1/4 cup frozen corn kernels, thawed and cooked

Steps:

Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
Add broth, tomatoes, tomatillos and roasted chiles.
Bring to a bo il, reduce heat to low and add basil.
Simmer ~10 minutes.
Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
With wet hands, form the dough into 16 dumplings.
Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
Add chicken and simmer until heated through.
Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)