A good and easy recipe for chicken n dumplins?

Answer 1

This is soooo easy, put it in a crockpot and walk away and tastes great!!!

4 boneless skinless chicken breasts, cut in small chunks
2 (10 ounce) cans condensed cream of chicken soup
1/4 cup onions, finely diced
1/2 cup baby carrots, cut into small chunks
2 cups water
2 (10 ounce) packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker.
Cover and cook on low for 7 hours.
30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently.
Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Answer 2

I made a really great Chicken and dumpling day before yesterday. It is probably the best I ever made. I used a secret ingredient that I don't even like, but thought that I would try it. Here goes.

1 chicken (or whatever pieces you prefer), cut, and skinned
and boiled.
salt, garlic powder, and parsley to taste
3 ribs celery, chopped with leaves (the leaves add a lot of flavor)
1 onion, chopped
2 Cups baby carrots (because I'm lazy)
1 can raw biscuits (I used Grands).

After the chicken is boiled in a big pot, like a dutch oven, remove it from the water. Add the remaining ingredients except biscuits to the water and cook until the water comes to a really full boil. Add the biscuits by pulling off pieces of the raw biscuit until all of the biscuits are in the pot. Cover with a tight lid. This will make the dumplings come out light. Cook about 15-20 minutes. Replace the chicken in the water. Some people like to break up the chicken into bite size pieces but it is not necessary. Done. Enjoy.

Oh yeah, the secret ingredient---hot sauce, just about two teaspoons. Usu, I can't eat that because it burns my, well, we won't go into that. But, I added it this time with the vegetables just to cause the other seasonings to pop! No heat if you don't add too much.

Answer 3

Try this:-

Country Braised Chicken & Rosemary Dumplings

Ingredients

4 chicken quarters
2 tbsp sunflower oil
2 medium leeks
9oz carrots, chopped
9oz parsnips chopped
2 small turnips chopped
1 pint chicken stock
3 tbsp Worcestershire Sauce
2 sprigs fresh rosemary
salt and pepper

Dumplings

7oz self raising flour
3 1/2 oz shredded suet
1 tsp chopped rosemary leaves
cold water to mix

Method

Remove the skin from the chicken if you prefer. Heat the oil in a large flameproof casserole or heavy saucepan and fry the chicken until golden. Using a slotted spoon remove the chicken from the pan. Drain off the excess fat.

Trim and slice the leeks. Add to these the carrots, parsnips and turnips to the casserole and cook for 5 minutes or until lightly coloured. Return the chicken to the pan.

Add the chicken stock, Worcestershire Sauce, rosemary and seasoning and bring to the boil.

Reduce the heat and cover the pan and simmer gently for about 50 minutes or until the juices run clear when the chicken is pierced with a skewer.

To make the dumplings, combine the flour, suet and rosemary leaves with salt and pepper in a bowl. Stir in just enough cold water to make a firm dough.

Form into 8 balls and place them on top of the chicken and vegetables. Cover and simmer for another 10 - 12 minutes or until the dumplings are well risen. Serve with the casserole.

Serves 4
Preparation time 15 minutes
Cooking time 1 hour 20 minutes.

Serve with boiled new potatoes or saute potatoes.

Answer 4

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 5

1/2 stick butter
1/2 C flour
milk
1 t chicken bouillon granules
1/4 t crushed dried oregano
6 flour tortillas, cut into bite sized pieces
1C shredded chicken
salt and pepper
Melt butter, stir in flour and cook till lightly browned. Whisk in 1 C of the milk, cook till begins to thicken, add more to desired thickness bring to simmer and add bouillon granules and oregano. Add tortilla pieces and chicken, cook and stir till tortillas are tender (7 mins). Season with salt and pepper. Makes 6 servings

Answer 6

Chicken And Dumplings:

1 (3-pound) whole chicken, cut up
4 tablespoons chicken bouillon granules
1 teaspoon pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
2/3 to 3/4 cup milk
4 hard-cooked eggs, chopped

Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven; bring to a simmer.

Skin and bone chicken. Cut chicken into bite-size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer.

Combine flour, baking powder, and salt in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips.

Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving.

Yield: 6 to 8 servings

Answer 7

My mom always made chicken and dumpling by cooking the chicken in water with onion cut up in it, add a little garlic sald, salt and pepper..when done remove chicken and let cool..mix bisquick and milk a little looser that for biscuits ..drop by 1/2 teasponfuls into broth..chop chicken and return to pan. I have made these for years nd my family loves them..Once i made the dough and rolled it and dropped thin strips..my family said they liked the fluffy dumplings better

Answer 8

boil boneless chicken add onions salt/pepper and come celery after chicken is cooked put in a can of biscuits and there you have it

Answer 9

This recipe is so good, easy, fast and forgiving. You can substitute or leave out ingredients to cater to your taste...I hope you try it. I make it all the time! Good luck!


Chicken and Dumplings

Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
Rating: * * * * *

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.


This salad is great to have with it too...


Orchard Salad

Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 to 6 servings
Rating: * * * * *

1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced

Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

Answer 10

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