from the website:
bisquick chicken & dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
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Campbells.
Sure - boil a big pan of water and chicken broth from a can and either boil an entire chicken or just the parts you like. Add a few stalks of celery to the water/broth mixture.
When the chicken is done, remove it from the pan and shred or chop. Add a couple of cans of cream of celery (or any cream) soup and a soup can of milk. Salt, pepper and return chicken to the pot.
Take a can of biscuits and cut each biscuit into four pieces and drop into the bubbling broth mixture. The bisquits will cook in the hot broth and will rise to the top - keep stirring and mixing so all the “dumpings” will cook. It is basically ready at this point - but I usually add about a cup of frozen peas and occasionally a little shredded carrot.
Get a bag of cheap leg quarters and cut the leg from the thigh. Put them in a big pot. Cover with water and season with salt and pepper. Cover with a lid. Turn up heat to almost boiling (don’t let the ones on the bottom burn) and then turn the heat down to med low. Cook until tender.
Get a can of cheap biscuits. Cut or pull the raw biscuits into thirds or even quarters depending on how big you want the “dumplings”. Place them on top of the chicken. They can barely touch the water but you don’t want them soaked. Season with salt and pepper. Cover with lid and let them steam cook until done.
I’d say the whole process would take about an hour. I don’t cook by a recipe but by what looks done.
Enjoy.
1. On your way to hardware store, stop by the grocery store (these stores have large parking lots with grocery cart collection areas)
2. Purchase a Chicken and Dumplings Crock Pot Meal - in the frozen section
3. Continue to hardware store and return home.
4. Follow instructions on package.
Another version, from the same website:
2 cups Original Bisquick® mix
2/3 cup milk
1. Stir ingredients until soft dough forms.
2. Drop by spoonfuls onto boiling stew; reduce heat.
3. Cook uncovered 10 minutes. Cover and cook 10 minutes.
Yes I have an easy one.
You need:
Boneless skinless chicken breast
2 Large cans of cream of chicken soup
Can of instant biscuits
Boil boneless skinless chicken breast in a pot full of water. Remove chicken and shred it. Add cream of chicken soup to the water (use more or less water depending on how thick you want the broth to be) and return the chicken. Return to a boil. Pinch off biscuit dough and drop it in the pot. Boil it until the biscuits fluff up. Then reduce heat and simmer for 20 minutes. Salt and pepper to taste. The broth will thicken when it cools and they are even better the next day as left overs.
Ingredients:
(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon salt
1/2 Teaspoon pepper
2 Cups All-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3 Tablespoon shortening or butter
3/4 Cup buttermilk (regular milk works, too, buttermilk is better)
Preparation:
Place chicken in a Dutch oven or large kettle; add water just to covering the chicken and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender.
Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside and discard skin and bones.
Bring chicken broth to a boil; add pepper.
Combine flour, baking soda, and 1/2 teaspoon salt; cut in butter or shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened (not wet!).
Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. (SAJ note: or, drop them in 1 teaspoon at a time--it's easier). Stir gently after each addition.
To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition.
Reduce heat to medium-low, and cook dumplings 8 minutes or to desired thickness, stirring occasionally. Stir in chicken. Cook 3-4 minutes and serve.
This recipe should work nicely. If you want to add some veggies (carrot, celery, bell pepper, onion, whatever), add them to the chicken broth before starting the dumplings.
Next easiest:
Any recipe using canned biscuits for the dumplings. Example: http://www.cooks.com/rec/view/0,1726,134183-245198,00.html
That's now my Mama used to make them, but my hubby doesn't like Chicken and Dumplings, so I've never done it, only watched her do it.;o)
GFS Marketplace had a great canned version, and I’m one who loves homemade chicken and dumplings.
Boil the chicken
Cook some of the broth down to thicken.
Add dumplings cut into strips from Pilsbury Crescent Rolls
or....
Buy Sweet Sue canned chicken with dumplings
or
go to Cracker Barrel and spend $6.99
The latter is the best course because they serve a great product in large quantity. (plus, you get buscuits to which can be liberally applied some molasses)
Go to Walmart
Find the can that say’s “Chicken and dumplings”
bring home
microwave
serve
Can it get much easier for us guys?
I’m way late, but here goes:
I smoke the bird ( or rabbit or treerat ) over pecan wood. Mix milk with cream of mushroom soup, celery, a pinch of fresh rosemary, and a stick of real butter....
Smoked meat will fall off the bone... Bring meat and mix to a boil.. add flour tortillas...wait 15 minutes and pig out..
treerat is a squirrel