Easy Chicken And Dumplings With Vegetables Recipes

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

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.

Steps:

• Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
• Cover and cook on low heat setting 9 to 10 hours.
• Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.