Anita's Chicken and Dumplings
This is what home-cooking is all about! Heavenly !!
"Was in the mood for a little comfort food on a chilly Saturday night. This hit the spot. I haven't had chicken & dumplings in years.
Used 6 breasts...yes, a little much for 3 of us...but will use the leftovers for a chicken pie in a couple of days.
Following recipe...the only mention is that you might want to use some chicken stock for part of the water volume as it needed a little more flavor. Additionally...we had to add salt. Perhaps the chicken stock added would take that place.
Overall...a great recipe. Will definitely consider this as a re-do in the dead of winter.
2,021 people want to try | 3,302 have favorited
|8 ChickenBreasts -- boneless|
|1/2 cupcelery; chopped|
|1/2 cuponion; chopped|
|1/2 cupcarrots; sliced|
|1/2 cupparsley -- fresh; chopped|
|1/2 teaspoonPoultry seasoning|
|1/4 teaspoonrosemary; optional|
|water; to cover chicken|
|---; BISQUICK DUMPLINGS ---|
|2 cupsBisquick baking mix|
|1/8 teaspoonDried thyme|
|1/8 teaspoonBlack pepper|
|1/8 teaspoonPoultry seasoning|
|1 dashGround nutmeg|
|1 tablespoondried or fresh parsley; minced|
Anita's Chicken and Dumplings Preparation
In large Dutch oven or kettle, combine chicken, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
For dumplings, combine bisquick mix, thyme, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10 minutes longer.
It doesn't get any better than this. Home Cooking at it's BEST!
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