HOW TO MAKE CHICKEN AND DUMPLINS RECIPES

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BAKED CHICKEN & DUMPLINGS | JUST A PINCH RECIPES



Baked Chicken & Dumplings | Just A Pinch Recipes image

Patience is a virtue with this super yummy baked chicken and dumpling dish. Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy. We loved that this simple dinner is packed with flavor. This meal will hit the spot and become a favorite around your dinner table. Check out more of our delicious chicken recipes!

Provided by Dana Moore AKA: Southern Gals Cook @linemanswife

Categories     Chicken

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 10

4-5 large chicken breast, boneless
1 stick(s) real butter
1 1/2 cup(s) self-rising flour
1 1/2 cup(s) milk
1/2 cup(s) sour cream
3 cup(s) chicken broth (reserve for further use)
1 can(s) cream of celery soup
1/2 teaspoon(s) savory (rosemary or thyme may be used)
4 tablespoon(s) real butter
- salt and pepper to taste

Steps:

  • NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
  • Place chicken, 4 tablespoons butter, salt, and pepper in a large stockpot. Cover with water, at least 2 inches over the chicken.
  • Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth.
  • When cool, shred chicken into pieces.
  • Preheat oven to 375 degrees. Melt 1 stick butter.
  • Pour butter into 3 quart baking dish.
  • Spread chicken on top of butter.
  • In a separate bowl, whisk flour and milk together.
  • Carefully pour evenly over top of chicken; scrape bowl.
  • In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
  • Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.
  • If you love this recipe please visit www.southerngalscook.com for more recipes to enjoy and share!

QUICK CHICKEN AND DUMPLINGS RECIPE: HOW TO MAKE IT



Quick Chicken and Dumplings Recipe: How to Make It image

Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. —Lakeya Astwood, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

6 individually frozen biscuits
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon olive oil
4 cups shredded rotisserie chicken
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh parsley
1/2 teaspoon dried sage leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper., Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

Nutrition Facts : Calories 420 calories, FatContent 20g fat (5g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 1443mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 34g protein.

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