Do you know an easy Chicken Dumpling recipe?

Answer 1

Quick Chicken and Dumplings
Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just 30 minutes.

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired


1 . Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2 . Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3 . Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Answer 2

This is the best dumplings you will ever taste:
1 1/2 cups of flour
2teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons crisco
3/4 cup milk
Cut the shortening and everything but milk into it
Then add milk and drop in the boiling chicken broth and chicken
put on a lid and cook 10 min. says down turn them but i do
then cook 10 more minutes.

Answer 3

Crockpot Chicken and Herb Dumplings

Ingredients

(1 servings)

3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions


Instructions

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.

Answer 4

(instead of making your own dumplings from scratch, cause who wants to do that, get some of those pillsbury bisquits from the grocery store, and cut them in fourths, and drop into the chicken broth when it begins to boil...they automatically turn into dumplings.
INGREDIENTS:

* 4 large skinless, boneless chicken breast halves - cut into strips
* 4 cubes chicken bouillon
* 2 stalks celery, chopped
* 1 small onion, chopped
* 1 sprig fresh parsley, chopped
* salt and pepper to taste
*
* 2 cups all-purpose flour
* 1 egg
* 1/2 cup sour cream
* 1/2 cup chicken broth
* 1/2 cup cornstarch, to thicken broth

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
2. To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.

Answer 5

Boil cheken and follow the recipe on a box of Jiffy Mix. It is the easiest way.

Answer 6

Bisquick! recipe on the box. Make your stew and plop them on top, cover them for a while and eat'um up!

Answer 7

Go to www.allrecipes.com that's where I get most of my recipes from. They have a lot of cool, easy recipes.

Answer 8

See if there's one on the side of a box of Bisquick.

Answer 9

Boil a chicken,add canned bisquits, (pillsberry, etc...) quartered.

Answer 10

(m)

Poached Chicken and Vegetables:
1 large roasting chicken (6 to 7 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock.
1 large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1 x 1/2-inch pieces
4 medium carrost, peeled and cut into 1 x 1/2-inch pieces
6 boiling onions, peeled and halved
4 Tbsp unsalted buter, softened, or chicken fat from the cooked chicken
6 Tbsp all-purpose flour
1 teaspoon dried thyme leaves
2 Tbsp dry sherry or vermouth
1 Tbsp of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
3/4 teaspoon salt
3 Tbsp butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

1 Making the stock.
Heat deep 11 or 12-inch skillet or Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Sauté until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add 6 cups of hot water.

2 Cooking the chicken.
Add skinned chicken parts (legs, thighs, breasts), bay leaves, and 3/4 teaspoon of salt, then bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.

3 Cooking the vegetables.
While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots, and boiling onions; cover and steam until just tender, about 10 minutes. Remove and set aside.

4 Forming the dumplings.
While chicken is cooking, mix flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your dumplings will turn out too dense.) Form dough into balls or lighlty roll-out and use the end of a 2-inch diameter water glass as a mold to cut the dough into even circles. Set aside

5 Making the gravy.
Heat butter or reserved chicken fat in the cleaned large skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then reserved 4 cups of chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and steamed vegetables; return to simmer.

6 Adding the dumplings.
Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are cooked through, about 15 minutes. Gently stir in peas and parsley. Adjust seasonings, including adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.

Serves 6 to 8.