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Tuesday, October 30, 2012

Chicken & Dumplings Recipe

Due to the fantastic weather change this weekend, I was inspired to make one of my favorite recipes for dinner. 
Nothing beats a hot bowl of Chicken & Dumplings when it's chilly outside.
Not to toot my own horn, but I make a mean Chicken & Dumplings.

Kate told me that I should share my delicious recipe with you guys.
Recipe sharing is not my forte so if I'm a bit all over the place, I apologize.
Feel free to ask me any questions that you may have :)
Sometimes I use brand names, sometimes I don't. It tastes exactly the same either way, why not save some money in the meantime.
  • Rotisserie Chicken - you can cook your own chicken and tear it apart as well, but I find that this is SO much easier and makes the whole process only take about 20 minutes. 
  • Cream of Chicken (2 cans)- This time I used 3 cans because my Mom & Sister were eating over. 
  • Chicken Broth (3 cans) - I typically just buy chicken broth in bulk & then use the cream of chicken cans to portion it. (if you use 3 cans of cream of chicken, use 4 cans of chicken broth)
  •  Bisquick Complete Buttermilk Biscuits- I've tried to buy the biscuits that are pre-mixed but the dough doesn't cook properly.
  • Vegetables- I typically don't use vegetables because my taste buds are no fun, but I picked up a can of them since everyone else likes it.
Now that we have all the ingredients, it's time to get started.
1. I begin by putting the cream of chicken & chicken broth in a big pot on medium heat. 
2. Pull all the meat off the chicken and put it in the pot as well. Leave it on medium heat while you begin the dumplings.
3. Pour the biscuits and 1/2 cup of water in a large bowl & use a whisk (or spoon) to mix it up.
4. Drop tablespoon sized dumplings into the pot.  I always use my hands - it gets messy but I find that it's the easiest way. Make sure that you get close to the soup when you drop the dumplings in otherwise they will evaporate. 
5. You'll notice that after about 5 minutes the dumplings start to expand, use a fork to flip them over or just stir them so the top of them gets cooked too. Cook a total of 10-15 minutes. You can cut the dumpling in half to see if they are fully cooked. If you can still see powder substance then cook it a little longer.
6. I cooked the vegetables in the microwave (I know, fancy) & had them on the side to put in everyone's bowl after it was done. If everyone likes them go ahead and throw them in the pot and allow them to cook with the dumplings. 
7. Add some pepper to your liking & DIG IN :)
You seriously can't beat this recipe in the winter time. 

I always save some for lunch the next day, too.
If it gets too thick after being in the fridge, just add more chicken broth & you're good to go :)

Hope you like it as much as I do!