RECIPE FOR FLAT DUMPLINGS RECIPES

CHICKEN AND DUMPLINGS RECIPE | MYRECIPES

Chicken and Dumplings Recipe | MyRecipes image

Chicken and dumplings are classic comfort food. Make it easy by using time-saving ingredients; you'll save on time but still experience the full flavor.

Provided by MyRecipes

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 10-count tube refrigerated biscuits

Steps:

Heat oven to 400° F.Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.

CHICKEN AND DUMPLINGS - FOOD NETWORK

Chicken and Dumplings - Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
1 cup frozen green peas
Handful flat-leaf parsley, chopped

Steps:

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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