BETTY CROCKER CHICKEN AND DUMPLINGS RECIPES

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GLUTEN-FREE CHICKEN AND DUMPLINGS RECIPE - BETTYCROC…



Gluten-Free Chicken and Dumplings Recipe - BettyCroc… image

You CAN enjoy chicken and dumplings on a gluten-free diet thanks to Bisquick™ Gluten Free pancake & baking mix.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 12

2 1/2 cups Progresso™ chicken broth
1 1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon gluten-free seasoned salt
1/4 teaspoon pepper
1 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
1 tablespoon chopped fresh parsley

Steps:

  • In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
  • In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
  • Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

Nutrition Facts : Calories 360 , CarbohydrateContent 38 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1400 mg, SugarContent 7 g, TransFatContent 1/2 g

CHICKEN AND DUMPLINGS RECIPE - BETTYCROCKER.COM



Chicken and Dumplings Recipe - BettyCrocker.com image

This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. And using Bisquick™ original mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. While this Chicken and Dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little cleanup afterwards.

Provided by Betty Crocker Kitchens

Total Time 3 hours 5 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 10

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup milk

Steps:

  • Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 680 , CarbohydrateContent 55 g, CholesterolContent 130 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 47 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1680 mg, SugarContent 6 g, TransFatContent 3 1/2 g

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