Best Quick And Easy Chicken And Dumplings Recipes

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
• Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

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.

QUICK & EASY CHICKEN AND DUMPLINGS

Steps:

• Remove skin from chicken and chop or shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
• In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
• Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
• Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
• With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping hot.

MOM'S QUICK AND EASY CHICKEN AND DUMPLINGS

Steps:

• 1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan.
• 2. Stir Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture; reduce heat to low.
• 3. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with paprika.
• 4. Makes 4 servings.

QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE - (4.5/5)

Steps:

• 1. Heat chicken broth in pot on medium-high heat and cook until gently boiling. 2. Add chicken. 3. Quarter biscuits and place in chicken broth. Stir well. 4. Add cream of chicken soup and stir. 5. Put small layer of pepper over dumplings. Stir well and let simmer for 5-10 minutes.

QUICK AND EASY CHICKEN AND DUMPLINGS

Steps:

• 1. Boil chicken in a 5 or 6 quart sauce pan with water, bouillon cubes, celery and onions until cooked through. Remove from water. Save water. Let cool, then tear chicken into small pieces. Flatten out each biscuit and cut into 3 or 4 strips each. Add cream of chicken soup to water you saved and bring to a slow boil. Add biscuit strips, stirring frequently, until they plump into dumplings. Add chicken, simmer and serve.