QUICK CHICKEN AND DUMPLINGS RECIPE: HOW TO MAKE IT
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
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.
INSTANT POT CHICKEN TACO RECIPE | KITCHN
Salsa-seasoned shredded chicken tacos topped with a cool avocado dressing is the ultimate taco dinner.
Provided by Patty Catalano
Categories Whole protein Main dish Dinner Poultry dish Meal prep components Dip
Total Time 2520S
Prep Time 900S
Cook Time 1620S
Yield 6
Number Of Ingredients 15
Steps:
- Make the tacos: Combine 1 package taco seasoning, 1 cup salsa, and 1/2 cup water in a 6-quart or larger Instant Pot or electric pressure cooker. Add 2 1/2 pounds boneless, skinless chicken breasts, turn to coat in the salsa, then arrange in an even layer.
- Lock the lid into place and make sure the valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. Meanwhile, make the creamy avocado sauce.
- Make the creamy avocado sauce: Juice 1 lime until you have 2 tablespoons and place the juice in a food processor fitted with the blade attachment or a blender. Add 1 pitted and peeled avocado, 1/3 cup sour cream, and 1/2 teaspoon kosher salt. Process until smooth. Thin out with more lime juice if desired.
- When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.
Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 10.2 g, SugarContent 3.0 g, ServingSize Serves 6, ProteinContent 44.4 g, FatContent 12.5 g, Calories 336 cal, SodiumContent 740.3 mg, FiberContent 4.0 g, CholesterolContent 0 mg
More about "quick chicken taco recipe recipes"
QUICK CHICKEN AND DUMPLINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Calories 420 calories per serving
- 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.
INSTANT POT CHICKEN TACO RECIPE | KITCHN
From thekitchn.com
Reviews 5
Total Time 2520S
Category Whole protein, Main dish, Dinner, Poultry dish, Meal prep components, Dip
Cuisine United states, Mexican, Tex-mex, Latin america
Calories 336 cal per serving
- When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.
QUICK CHICKEN AND DUMPLINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Calories 420 calories per serving
- 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.
INSTANT POT CHICKEN TACO RECIPE | KITCHN
From thekitchn.com
Reviews 5
Total Time 2520S
Category Whole protein, Main dish, Dinner, Poultry dish, Meal prep components, Dip
Cuisine United states, Mexican, Tex-mex, Latin america
Calories 336 cal per serving
- When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.
QUICK CRESCENT TACO PIE RECIPE | ALLRECIPES
From allrecipes.com
QUICK AND EASY CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
QUICK CRESCENT TACO PIE RECIPE | ALLRECIPES
From allrecipes.com
QUICK AND EASY CHICKEN RECIPE | ALLRECIPES
From allrecipes.com