QUICKER CHICKEN AND DUMPLINGS
Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
QUICK-N-EASY CHICKEN AND DUMPLINGS
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
SKILLET CHICKEN AND DUMPLINGS
A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
- Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
- In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.
Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 42 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 5 g, TransFat 1 g
QUICK AND SUPER EASY CHICKEN AND DUMPLINGS
This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.
Provided by Kristi Durough Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
- Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g
QUICK CHICKEN AND DUMPLINGS
This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.
Provided by Alexa Weibel
Categories dinner, quick, weekday, poultry, soups and stews, main course
Time 20m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 15
Steps:
- In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
- Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
QUICK CHICKEN AND DUMPLINGS
I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety).
Provided by GrandmaIsCooking
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.)
- Heat to boiling, stirring frequently.
- While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
- After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
- Sprinkle dumplings with paprika.
- Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
- Serve hot.
Nutrition Facts : Calories 427.6, Fat 16.4, SaturatedFat 4.8, Cholesterol 87.5, Sodium 1049.9, Carbohydrate 34.7, Fiber 3.4, Sugar 4.7, Protein 35.3
QUICK CHICKEN AND DUMPLINGS
This is such an easy way to make chicken and dumplings! And only 5 ingredients (not counting the pepper). Our grandmothers never had it so simple. This recipe comes from Southern Living magazine, Jan., 2002)
Provided by Lorraine of AZ
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
- Separate biscuits in half, forming 2 rounds; cut each round in half. Add chopped chicken to the boiling mixture and return to a boil. Then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes.
- NOTE: To lighten this dish: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.
Nutrition Facts : Calories 527.1, Fat 24.6, SaturatedFat 6.8, Cholesterol 91.6, Sodium 2665.9, Carbohydrate 35.4, Fiber 0.5, Sugar 5.7, Protein 38.6
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