CHICKEN AND DUMPLINGS USING ROTISSERIE CHICKEN RECIPES

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QUICK ROTISSERIE CHICKEN AND DUMPLINGS



Quick Rotisserie Chicken and Dumplings image

"This recipe uses store-bought rotisserie chicken and a single skillet to bring from-scratch Chicken and Dumplings to your weeknight dinner table in record time. The bulk of this recipe’s prep time is spent passively baking in the oven, which leaves plenty of time to pour a drink and put your feet up before dinner."

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 21

For the chicken stew:
2 tablespoons butter
1 cup onion chopped
½ cup carrot chopped
2 stalks celery diced
2 cups rotisserie chicken cubed
2 cups chicken stock
3-4 sprigs fresh thyme (and/or sage)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup cream cheese cubed
2 tablespoons corn starch plus 1 tablespoon cold water
½ cup frozen peas
For the dumplings:
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon sea salt
4 tablespoons cold, salted butter cut into cubes
½ cup whole milk
¼ cup fresh parsley plus more to garnish

Steps:

  • "1. Preheat oven to 350° degrees. 2. Heat butter in a large skillet over medium heat. Add the onions to the pan and cook until soft and translucent. 3. Stir in the carrot and celery. Cook for an additional 5 minutes. 4. Add the cubed chicken, chicken stock, fresh thyme, and salt and pepper. Stir and simmer for about 10 minutes. With heat on low, incorporate cream cheese. Add frozen peas and stir.??? 5. In a small bowl, whisk the cornstarch with 1 tablespoon cold water. Turn off the heat and slowly stir cornstarch mixture into the skillet. For the dumplings: 6. In a small bowl, combine the flour, baking powder, garlic powder, and salt. Using your fingers, incorporate the butter until course, pea-sized crumbs begin to form. Stir in the milk and combine well until a sticky dough begins to form. 7. Form and drop golf ball-sized dollops of dumplings over the chicken stew in an even layer. 8. Bake uncovered for 40-45 minutes in the center of the oven until dumplings are puffed and golden. 9. Garnish with a flurry of fresh parsley and coarse sea salt to serve."

Nutrition Facts : Calories 2222 calories, FatContent 127.177691028298 g, CarbohydrateContent 160.247163790983 g, CholesterolContent 488.327708707191 mg, FiberContent 0.840642543268304 g, ProteinContent 112.867723992671 g, SaturatedFatContent 73.9126578186339 g, ServingSize 1 1 Serving (1632g), SodiumContent 2699.99409383526 mg, SugarContent 159.406521247715 g, TransFatContent 8.29227542299874 g

EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM



Easy Chicken and Dumplings Recipe - Pillsbury.com image

Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You’ll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 7

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

Steps:

  • In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
  • On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
  • Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Nutrition Facts : Calories 640 , CarbohydrateContent 62 g, CholesterolContent 100 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 2090 mg, SugarContent 10 g, TransFatContent 0 g

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