When in need of comfort food....make chicken and dumplings! Here is a recipe for creamy chicken and dumplings that is very easy to make! I didn't use carrots, but added corn instead. The dumplings are made using refrigerated biscuits. How easy is that? This would also be a great recipe for when you have leftover chicken. All the tummies in my house are happy now. Time for some relaxing!Easy Chicken and Dumplings
Ingredients
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits*
1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of Servings: 4
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits*
1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of Servings: 4
Get daily e-mail updates from Megan's Munchies. Subscribe here!
