Easy Chicken and Dumplings Recipe

easy chicken and dumplings recipe
When it comes to comfort food, you can’t get more much more comfortable than my easy chicken and dumplings recipe! This is just easy to make and a great way to use up leftover chicken (I’ve actually used the leftover chicken from my crockpot chicken noodle soup recipe for this!). If you are making this with already-cooked chicken, just skip to #2 in the directions!

To make this, you will need:

  • 1 lb boneless skinless chicken breasts (or just under 1 lb cooked shredded chicken breasts)
  • 32 oz (4 cups) chicken stock
  • 32 oz (4 cups) water
  • 5 chicken bouillon cubes
  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 – 3 stalks celery, chopped (about 3/4 cup chopped)
  • 2 tsp butter
  • 1/2 – 1 small package frozen peas (to taste)
  • 1/2 – 1 small package frozen corn (to taste)
  • salt & pepper to taste

Directions:

  1. If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
  2. If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
  3. While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
  4. Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
  5. Reduce heat, cover pot and simmer for 10 minutes.
  6. Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
  7. Remove cover from pot.  Add sauteed celery, peas, corn and chicken.
  8. Simmer for another 10 minutes until completely heated through and dumplings are cooked.
  9. Season with salt & pepper and serve!

Enjoy!

Do you have a favorite easy chicken and dumplings recipe in your recipe box?  Share it in the comments!

Easy Chicken and Dumplings Recipe

Ingredients

  • 1 lb boneless skinless chicken breasts (or just under 1 lb cooked shredded chicken breasts)
  • 32 oz (4 cups) chicken stock
  • 32 oz (4 cups) water
  • 5 chicken bouillon cubes
  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 – 3 stalks celery, chopped (about 3/4 cup chopped)
  • 2 tsp butter
  • 1/2 – 1 small package frozen peas (to taste)
  • 1/2 – 1 small package frozen corn (to taste)
  • salt & pepper to taste

Instructions

  1. If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
  2. If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
  3. While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
  4. Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
  5. Reduce heat, cover pot and simmer for 10 minutes.
  6. Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
  7. Remove cover from pot. Add sauteed celery, peas, corn and chicken.
  8. Simmer for another 10 minutes until completely heated through and dumplings are cooked.
  9. Season with salt & pepper and serve!
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Comments

  1. Bob says

    “If you are making this with already-cooked chicken, just”

    Just what? That’s the sole reason I found this page via search, and it turned out to be useless. If you want more bookmarks and repeat visitors, make sure your information is complete. Otherwise they may just x the tab out like me, not even leaving a comment.

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