SKILLET CHICKEN AND DUMPLINGS
The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
- Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
- Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.
CHICKEN AND DUMPLINGS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
- In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
- For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
- Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
SHORTCUT FRIED CHICKEN AND DUMPLINGS
Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
QUICK CHICKEN AND DUMPLINGS
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
Time 30m
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, Fat 20g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 1443mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 34g protein.
30-MINUTE SHORTCUT CHICKEN AND DUMPLING RECIPE - (4.3/5)
Provided by rrxing
Number Of Ingredients 19
Steps:
- In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
SHORTCUT CHICKEN AND DUMPLINGS
I can remember my Gramma taking hours to make her Chicken and dumplings.. with this shortcut you can get that soothing taste without the time or effort
Provided by GingerlyJ
Categories Stew
Time 30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 7
Steps:
- For the Chicken I use Rotesserie chicken from the grocery store deli.
- in a dutch oven Combine broth, water, creams soups abs pepper.
- bring to a boil stirring often.
- add chicken.
- spilt each biscuit in half, horizonitally.
- cut each piece in half.
- drop biscuit pieces into boiling mixture 1 at a time.
- cover, reduce heat and simmer 15 minutes.
SHORTCUT CHICKEN AND DUMPLINGS
This is quick and easy using Bisquick and a rotisserie chicken. There's no veggies here, but feel free to add what you like. Also we individually season our portions, according to what we'd like. Try a ground pepper blend, or smoked paprika, or dry chipotle seasoning, or a lemon herb blend.
Provided by Recipe Reader
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove chicken meat and cut into small pieces or shred.
- In a large pot, heat the chicken broth to boiling and add the chicken meat.
- Meanwhile mix the Bisquick with the milk (the dough will be wet and sticky).
- Add large spoonfuls of dough to the boiling soup. I usually make about nine dumplings and keep them on the surface of the soup and along perimeter of the pot. If they are in the middle, they don't seem to cook properly.
- Cook uncovered for 10 minutes, turning heat to low after a couple minutes.
- Cook covered another 10 minutes on low.
SHORTCUT CHICKEN AND DUMPLINGS
This is a recipe I came up with on my own by modifying my mother's chicken and dumplings recipe. Its quick and easy with tortillas for dumplings, but everyone will swear you have been working on these babies for HOURS. This is a popular dish around my firehouse as well, makes lots and its nice and filling. I add a dash of Tony's seasoning to mine, its in almost everything I cook.
Provided by Firefighter_Barbie
Categories One Dish Meal
Time 45m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, pick all of the usable meat off of the rotisserie chicken. You could use leftover chicken or anything else you have as well to make this a "round 2 recipe". Put the chicken in a bowl to the side.
- Chop your tortillas into strips approximately 1 inch wide. You can use any size tortillas for this, just depending on if you want more or less dumpling in your chicken and dumplings.
- Ok, in a large stew pot over medium heat, dump your broth, cream of chicken, and cream of mushroom soups, and whisk all together. I usually add about a can or two or water as well, just fill the empty cans of cream soup. You'll be adding a thickener later so keep this in mind, depending on how thick you like your liquid to be.
- In a mug or bowl, microwave and melt your stick of butter, and then add your flour to make a rue base. You will want to add flour until there is a paste type consistency. Once the rue is mixed together, add to your heating stew pot, and whisk in until blended.
- Now that you have all of your liquid base heating, wait until simmering and add your chicken and tortilla strips. You can stir more than average dumplings as the tortilla strips hold up well and don't break easily.
- Let all this simmer together until your dumplings are tender and your liquid thickens a little, making sure to give your flour from the rue time to cook off that flour flavor. If needed, make more rue as described in step 4, and add more rue to thicken your liquid some.
Nutrition Facts : Calories 969.1, Fat 45.1, SaturatedFat 20.2, Cholesterol 97.6, Sodium 2679.5, Carbohydrate 105.5, Fiber 5.2, Sugar 4.7, Protein 33.1
QUICK AND SUPER EASY CHICKEN AND DUMPLINGS
This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.
Provided by Kristi Durough Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
- Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g
30 MINUTE CHICKEN AND DUMPLINGS
This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.
Provided by AZRT8871
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
QUICKER CHICKEN AND DUMPLINGS
Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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- In a 4-quart or larger slow cooker, mix all ingredients except biscuits. Gently fold in biscuit pieces.
- Cover and cook on LOW 4 hours or on HIGH 2 hours, or until biscuits are firm; serve immediately.
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