chicken and dumplings?

Question

what is a quick and easy way to make this

Answer 1

I use the boneless chicken breasts and the Grands Butter Tastin Biscuits...cook the chicken then cut the biscuits into 4 pieces

Answer 2

CHICKEN AND DUMPLINGS

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.

Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Serving Size: 6

Answer 3

Quick & Easy Chicken and Dumplings:

45 min 15 min prep
8 servings

1 store-bought roast whole chicken
1 tablespoon vegetable oil
1 medium onion, chopped
1 (49 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
5 medium carrots, chopped
3 stalks celery, chopped
1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1 (12 ounce) jar chicken gravy

1. Remove skin from chicken and chop or shred meat into large pieces. Set aside.
2. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
3. 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.
4. 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.
5. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
6. 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.
7. Ladle into bowls and serve piping hot.

Answer 4

Hi !!!
Here you go...

Chicken and Dumplings

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, * recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

* House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

------------HERE'S ANOTHER ONE FOR YOU, THIS ONE USES "BISQUICK" DUMPLINGS...

Chicken and Dumplings

Creamy soup with chicken, onions, celery and carrots with tender, melt-in-your-mouth dumplings.

Ingredients

12 cups (3 quarts) chicken stock
4 boneless chicken breast halves, diced large
1 large onion, Frenched (I just dice them)
3 stalks celery, sliced
2 large carrots, sliced
salt and pepper, to taste
1/2 pint heavy cream
3 cups biscuit mix
1 cup milk

Directions In a large pot over high heat, add stock, chicken, celery, carrots, salt and pepper and bring to a boil. Reduce heat to simmer, add cream, and cook for 1/2 hour.

In a large mixing bowl blend biscuit mix and milk. Increase heat to high and drop dumpling dough by the tablespoon into soup. Cook dumplings for additional 10 minutes.

Serves 6

Answer 5

My ex mother in law use to make them with flour tortillas. It takes the hassle out of rolling and cutting the dumplings. Boil fillet chicken breast with salt, pepper and butter to taste. You can use the whole chicken pieces and pick the meat off of the bones. Cook until tender. Keep the chicken and broth at a slow boil. Cut the flour tortillas in strips about 1 inch wide and slowly add the strips to the broth in layers. Push each layer down with a fork before adding another layer. Add more salt and pepper to taste. Slow cook until the tortillas have thickened.