Tuesday, January 22, 2013

Chicken and Dumplings

2 Tbsp
Chicken breasts
1 pound
Onion, chopped
1 1/2 cups
Celery, chopped
1 cup
Minced garlic
3 cloves
Frozen vegetables
1 pound package
Chicken broth
1-14 1/2 oz can
Dried parsley
3 tsp
Poultry seasoning
1 1/2 tsp
Skim milk
1 cup
1/2 cup
Refrigerated biscuits or homemade bisquick biscuits
1-7.5 oz package

  1. Melt butter in large saucepan over medium heat.  Add chicken, onion, celery, and garlic, cook for about 12-15 minutes or until chicken in no longer pink.  ***See below for optional change, boil ahead of time chicken***
  2. Add mixed veggies, broth, parsley, poultry seasoning, mix well.  Bring to a boil, stirring frequently.
  3. Lightly spoon flour into a measuring cup, level off.  In a small bowl combine milk and flour, blend until smooth.  Add to chicken mixture, cook and stir until thickened and bubbly.  Reduce to low heat.
  4. Separate dough into 10 biscuits, cut each in half.  Starting in the center of the saucepan, arrange biscuits halves on top of chicken mixture in a spiral formation.
  5. Cover tightly and cook for 25-30 minutes or until biscuits are fluffy and no longer doughy.

This is a great comfort food recipe that everyone loves!  The change I did this time was make the chicken up ahead of time, to make it easy while cooking it later with a 19 month old.  I actually like it better this way and so did my husband.  ***I boiled 3 large fresh chicken breasts for 40 minutes.  Left them whole and placed them in the fridge once cooled.  When I was ready to make the meal and took them out and cubed them.  I add them in the recipe when it said to add raw chicken, and just didn't cook as long for that step***

Mix flour and milk in a separate bowl and then add to veggie and chicken mixture.
Place biscuits on top of the chicken and veggie mixture.
 Cover and cook for 25 minutes.

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