Does anyone have a good, but SIMPLE, chicken and dumplings recipe?

I LOVE this Dish !


Boil 6-8 boneless /skinless Chicken Thighs with onion %26amp; celery salt pepper %26amp; 2 lg.cans Broth...





When tender break up Chicken Peices bring to a boil add 2-3 cans of canned Biscuits each one broke into 5-6 chunks...


cook till dumplings are done..


EASY %26amp; Yummy !Does anyone have a good, but SIMPLE, chicken and dumplings recipe?
Boil your chicken breasts with salt, pepper and sage or poultry seasoning.


When the chicken pulls away from the bone, drain reserving the liquid. Cool the chicken and pull into smaller chunks.


Return the chicken to the broth and bring back to a boil.


Add: 1 pkg. Ann's Dumpling egg noodles broken into pieces and stir and boil for 7 minutes. Add 1 can cream of chicken, celery or mushroom soup and cover and let set for 20 minutes.Does anyone have a good, but SIMPLE, chicken and dumplings recipe?
1 can white chicken, chunk


1 can cream of chicken soup


1 can biscuits (5)


1/4 c. butter


Milk


Flour





Combine chicken, soup and butter in pan. Add approximately 1/4 cup of milk. Pat biscuits out flat in flour. Cut in 1/4 inch pieces. Bring above sauce to a boil, stirring frequently. Drop in biscuits, thin with milk (just a little). Let boil slowly for about 10-15 minutes or until dumplings taste done.
I use bisquick. Its the best! Easy and quick.


Boil you chicken, take the meat off the bone.


Put in pot


Toss bones in trash


add some canned carrots with juice


throw can in re cycle bin


onions diced about 1/4 cup


salt and pepper to tast


2 cups of water,


2cups of milk


bring to boil


Then follow directions on box for dumplings receipe.





This is great, my husband was having a dinner for some associates one evening and I served this as the main course, men love it.
absolutely! this was my favorite dish growing up...and this is a variation that will take less time and preparation, but still yield a good flavor.





in a large pot, boil 4 chicken breasts in 3 LARGE cans of swanson chicken broth for about one hour.





while that is boiling, cut up your vegetables (my mom always used carrots, onions, and mushrooms...although, i know some people prefer it without vegetables. it's at your discretion...if you decide to add veggies, put them in when the chicken has about 20 minutes left to boil)





when the hour is up, remove the chicken and shred it with a fork, then add it back to the pot.





if the liquid looks low, you can add more chicken broth or water w. chicken bouillon.





now for the dumplings. take a boxed generic baking mix like Jiffy Mix or Bisquick. follow the instructions on the box...it's usually about 2 cups of mix and 2/3 cup milk. (check the box, just to make sure.)


mix well, then drop by tablespoons into the boiling pot.


cover and cook for 10-15 minutes.





season with salt and pepper to taste...and ENJOY!











(my mom used to make it by boiling a whole chicken, removing it and letting it cool, picking all the meat off the bones and adding it back to the water with a few bouillon cubes...that way, you make your OWN chicken broth...)





in any case, hope you love it.
Paula Deen is just wonderful! you'll love this!





Chicken and Dumplings


Recipe courtesy Paula Deen





Chicken:


1 (2 1/2-pound) chicken, cut into 8 pieces


3 ribs celery, chopped


1 large onion, chopped


2 bay leaves


2 chicken bouillon cubes


1 teaspoon House Seasoning, recipe follows


1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup


Dumplings:


2 cups all-purpose flour


1 teaspoon salt


Ice water








To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.


To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.





Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.





Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.





Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.





To serve, ladle chicken, gravy, and dumplings into warm bowls.





Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.








House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.





Yield: 1 1/2 cups