SHORTCUT CHICKEN AND DUMPLINGS
This is quick and easy using Bisquick and a rotisserie chicken. There's no veggies here, but feel free to add what you like. Also we individually season our portions, according to what we'd like. Try a ground pepper blend, or smoked paprika, or dry chipotle seasoning, or a lemon herb blend.
Provided by Recipe Reader
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove chicken meat and cut into small pieces or shred.
- In a large pot, heat the chicken broth to boiling and add the chicken meat.
- Meanwhile mix the Bisquick with the milk (the dough will be wet and sticky).
- Add large spoonfuls of dough to the boiling soup. I usually make about nine dumplings and keep them on the surface of the soup and along perimeter of the pot. If they are in the middle, they don't seem to cook properly.
- Cook uncovered for 10 minutes, turning heat to low after a couple minutes.
- Cook covered another 10 minutes on low.
SHORTCUT FRIED CHICKEN AND DUMPLINGS
Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
SHORTCUT CHICKEN AND DUMPLINGS
I can remember my Gramma taking hours to make her Chicken and dumplings.. with this shortcut you can get that soothing taste without the time or effort
Provided by GingerlyJ
Categories Stew
Time 30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 7
Steps:
- For the Chicken I use Rotesserie chicken from the grocery store deli.
- in a dutch oven Combine broth, water, creams soups abs pepper.
- bring to a boil stirring often.
- add chicken.
- spilt each biscuit in half, horizonitally.
- cut each piece in half.
- drop biscuit pieces into boiling mixture 1 at a time.
- cover, reduce heat and simmer 15 minutes.
30-MINUTE SHORTCUT CHICKEN AND DUMPLING RECIPE - (4.3/5)
Provided by rrxing
Number Of Ingredients 19
Steps:
- In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
SHORTCUT CHICKEN AND DUMPLINGS
This is a recipe I came up with on my own by modifying my mother's chicken and dumplings recipe. Its quick and easy with tortillas for dumplings, but everyone will swear you have been working on these babies for HOURS. This is a popular dish around my firehouse as well, makes lots and its nice and filling. I add a dash of Tony's seasoning to mine, its in almost everything I cook.
Provided by Firefighter_Barbie
Categories One Dish Meal
Time 45m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, pick all of the usable meat off of the rotisserie chicken. You could use leftover chicken or anything else you have as well to make this a "round 2 recipe". Put the chicken in a bowl to the side.
- Chop your tortillas into strips approximately 1 inch wide. You can use any size tortillas for this, just depending on if you want more or less dumpling in your chicken and dumplings.
- Ok, in a large stew pot over medium heat, dump your broth, cream of chicken, and cream of mushroom soups, and whisk all together. I usually add about a can or two or water as well, just fill the empty cans of cream soup. You'll be adding a thickener later so keep this in mind, depending on how thick you like your liquid to be.
- In a mug or bowl, microwave and melt your stick of butter, and then add your flour to make a rue base. You will want to add flour until there is a paste type consistency. Once the rue is mixed together, add to your heating stew pot, and whisk in until blended.
- Now that you have all of your liquid base heating, wait until simmering and add your chicken and tortilla strips. You can stir more than average dumplings as the tortilla strips hold up well and don't break easily.
- Let all this simmer together until your dumplings are tender and your liquid thickens a little, making sure to give your flour from the rue time to cook off that flour flavor. If needed, make more rue as described in step 4, and add more rue to thicken your liquid some.
Nutrition Facts : Calories 969.1, Fat 45.1, SaturatedFat 20.2, Cholesterol 97.6, Sodium 2679.5, Carbohydrate 105.5, Fiber 5.2, Sugar 4.7, Protein 33.1
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