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Chicken and Dumplins

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I made chicken stew for multiple purposes, so I used only the dumpling portion of this recipe. They were light and delicious with a wonderful (in my opinion) texture and flavor. I used unsalted butter melted instead of oil and a tiny amount of salt. They were also cooked for close to 30 minutes. It was delicious. DH was skeptical as his previous experience with dumplings that were heavy and gooey was not something he liked. A light dumpling can be made by not lifting the lid until it’s done. This is similar to cooking rice. This is a wonderful recipe that uses an old favorite.

This is a classic comfort food recipe that we love. The chicken is browned first, which gives it its flavor and eliminates the need to use chicken broth. This is how it works: first season the chicken, then brown it in batches. Then transfer to a plate. Next, add the vegetables to the pot along with the chicken fats. This will give them a wonderful flavor. Let’s not forget about the dumplings. You only need six ingredients from your pantry (plus a pinch salt and pepper) in order to make fluffy, delicious dumplings. This makes the soup irresistible.

Baked Chicken and Dumplings is an easy dinner recipe using shredded rotisserie chicken, Bisquick, cream of chicken and chicken broth.Baked Chicken and Dumplings are a simple comfort food recipe perfect for cold weather.

This chicken and dumplings casserole is sure to be a family favourite.This chicken and dumplings recipe takes just over and hour from start to finish and serves six people.
To make this dish, I started by dumping some shredded rotisserie chicken into the bottom of a greased 9 x 13 inch baking dish and spread it out evenly.

INGREDIENTS

4-5 large chicken breast, boneless
1 stick real butter
1 1/2 c self-rising flour
1 1/2 c milk
1/2 c sour cream
3 c chicken broth (reserve for further use)
1 can(s) cream of celery soup
1/2 tsp savory (rosemary or thyme may be used)
4 Tbs preal butter
salt and pepper to taste

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STEPS

NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.

Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth. When cool, shred chicken into pieces.

Preheat oven to 375 degrees.

Melt 1 stick butter and pour into 3 quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.

Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has “soaked” into the chicken and dumplins.

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