Chicken and Dumplings (Bisquick cookbook, 1983 ed.)
I made many changes to this,
2/3 C. bisquick baking mix 1 tsp salt **or less 1/4 tsp pepper 2 1/2 to 3 1/2 broiler chicken, cut up **I used a mix of skinless/boneless breasts and thighs, about a lb. 2 tbsp veg. oil ** I used olive oil 1 can condenced cream of chicken soup 1 1/4 C. water ** I could have used a bit more, due to the extra veggies I added. 3 med. carrots, sliced ** I used half a small bag of baby peeled and chopped them a bit smaller. 1 med. onion, sliced or quartered **I added 2 ribs of celery, sliced and 1 med. potatoe, chopped.
Dumplings: Mix 2 C. bisquick and 2/3 C. milk until soft dough forms. **can add 1 tsp of parsley **or other herb to mix before adding the milk do not over mix.
Mix baking mix, salt and pepper; coat chicken. Heat oil in dutch oven, Cook chicken in oil until brown on all sides. Remove chicken, drain fat. Mix soup, water, and veggies in dutch oven. Place chicken on top. Cover and heat to boiling; reduce heat. Simmer 40 min.
Prepare dumplings Drop dough by spoonfuls onto boiling mixture; reduce heat. Simmer uncovered for 10 mins.; cover and simmer for 10 mins. longer. Makes 10 to12 dumplings. Serves 6
**I did this in 4 or 5 stages, first, cut chicken and bread, rest, then brown chicken, rest, then prep veggies, rest, then mix soup, chicken and start to cook, rest, then when almost done, prep dumplings and add to pot, rest and enjoy!!!
Post by Blossom/Jackie W. on Oct 25, 2012 11:51:26 GMT -5
Mary; gotta tell ya.... I told Dave you were gonna be posting a recipe for chicken and dumplings. He salivated .... Anyway; I don't have a Dutch Oven but.... I think I can improvise! I'll be printing it off and giving it a go soon. (We always have bisquik in the cupboard and usually chicken in the freezer)