Chicken and dumplings. Do anyone have a good, easy and quick recipe for me????

Answer 1

First thing remove anything you don't like!
1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

Answer 2

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Answer 3

Quick and easy....Cook chicken chunks in chicken broth, then combine biscuit mix and eggs till soft dough forms (about 2 eggs to a 3/4 cup of mix, you can add more if it's too sticky, but it will need to be slightly sticky). Drop into broth and boil the dumplings with lid on pot. You can add carrots and celery to make it look more homemade.

Answer 4

Boil chicken pieces till done; remove from broth. When cooled a bit, remove from bone, cut into bite sized pieces and refrigerate.
DUMPLINGS:
1 cup hot broth
2 1/2 cups flour
Mix together, roll out on floured surface, cut into squares. Drop into boiling broth, stir so they don't stick together. Season to taste (I use salt, pepper, garlic powder, and onion powder.) Reduce heat and simmer about 20 minutes till tender. Add chicken back into pot. YUM!

Answer 5

use chicken broth and water...season it to taste with onions, celery, pepper, salt...whatever you like....
boil chicken breasts in this broth.
when chicken breasts are done (sometimes i use chicken i have cooked ahead of time) and boiling...add dumplings
Dumpling mixture: 1 egg, a little flour at a time, salt and pepper (mixture should be consistancy of sticky cookie dough.) use just the tip of a spoon to scoop it up and then stir through the both once (this will take it off of the spoon and the dumplings will cook in the boiling broth) Good Luck.....

Answer 6

Quick Chicken and Dumplings

2/3 cup milk

2 cups buttermilk baking mix

2 tablespoons chopped fresh parsley

3 packages (1-oz.) chicken gravy mix

3 cups cubed, cooked chicken breast

3 cups frozen mixed vegetables


Add milk to baking mix and parsley. Mix only until baking mix is moistened. Set aside.

Prepare gravy mix according to package directions in skillet with cover. Add chicken and frozen vegetables and return to boil.

Portion 6 large spoonfuls of dumpling dough onto hot mixture. Reduce heat, cover and simmer 10 to 12 minutes or until dumplings are cooked. Serve in shallow soup bowls.

Answer 7

boil chicken on the bone with chopped celery, onion, garlic, and carrots, salt and pepper, poultry seasoning, parsley, and 2 basil leaves. cook till chicken is done. remove from pot and let the veggies continue to cook adding water as needed. when the chicken has cooled remove it from the bone and put it back in the pot. bring the soup to a full boil and mix in a bowl 2 cups of Bisquick and 2/3 c milk. drop by the spoonful into the boiling soup and cook 10 minutes uncovered and then 10 minutes covered.

this is how my mom made them and how i make them now for my family

Answer 8

buy a large can of chicken broth and a can of refrigerator bisquits bring broth to boil can season cut bisquits in half can roll in balls drop in

Answer 9

use some frozen chicken breast, defatted and cut up(dont deal with bone-in chicken), boil in chicken broth and your favorite seasonings. when it comes to a boil, drop in some of your favorite store bought biscuit dough cut in quarters and shaped into balls. remember season, season, season your broth (i dont know where you get your broth, but mine doesnt come seasoned), broth will thicken with the dough. let the dough cook up (if you leave it alone, they puff up nicely). then enjoy!!

Answer 10

CHICKEN AND
DUMPLINGS

one cut up chicken
salt
black pepper
butter
plain flour
ice water

You will need a rolling pin and a floured surface.

Broth:

Wash and place the cut up chicken in Dutch Oven with pleanty of water to boil. Add salt to boiling chicken (to taste), black pepper and a stick of butter. Make sure there is enough water in pot to create ample broth for dumplings.

When chicken is tender and well done, remove from bone. Remove bones from broth leaving chicken meat in broth; turn onto simmer while you prepare dumplings.

Dumplings:

2 1/2 cups plain flour
1 teaspoon salt mixed into flour
Ice water (stir enough into flour mixture to make a stiff dough)

Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin until very thin, about 1/8 inch. It make take some elbow grease, but the results are well worth it!

Cut into 1 inch strips and let it dry for a few minutes. It should be partially covered with flour.

Meanwhile, turn up the chicken and broth; slowly drop the long dumplings into the boiling broth. As they cook they will become somewhat stiff; that's what you want.

When enough dumplings have been added to broth, (you may not need them all) and don't add too many because they have to boil and cook.

It's ok if some flour drops into pot with dumplings. The temperature should not be any higher than medium and as dumplings cook it will need to be turned down more. Place lid on pot and cook until dumplings began to change and become somewhat translucent. You will know when they are done because they will thicken