EASY CHICKEN AND POTATOES RECIPE RECIPES

EASY CHICKEN AND DUMPLINGS RECIPE | MYRECIPES

Easy Chicken and Dumplings Recipe | MyRecipes image

Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.

Provided by MyRecipes

Total Time 40 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
¼ teaspoon poultry seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced

Steps:

Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

CHICKEN WITH MASHED POTATOES AND GRAVY RECIPE | MYRECIPES

Chicken with Mashed Potatoes and Gravy Recipe | MyRecipes image

The gravy is the standout, perfect for stirring into mashed potatoes. Serve with quick-cooking greens like spinach or kale for an easy, family-friendly meal.

Provided by Deb Wise

Total Time 24 minutes

Yield Serves 4 (serving size: 1 chicken breast half, about 1/2 cup potatoes, and about 1/4 cup gravy)

Number Of Ingredients 10

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper, divided
¼ teaspoon salt, divided
¼ cup quick-mixing flour (such as Wondra), divided
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
1 ½ cups unsalted chicken stock (such as Swanson)
12 ounces frozen mashed potatoes (such as Ore-Ida Steam n' Mash)
⅓ cup whole milk
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.
Cook potatoes according to package directions. Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.

Nutrition Facts : Calories 428 calories, CarbohydrateContent 23 g, CholesterolContent 126 mg, FatContent 17.9 g, FiberContent 2 g, ProteinContent 41 g, SaturatedFatContent 5.5 g, SodiumContent 635 mg

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