Monday, May 13, 2013

Southern-Style Chicken and Dumplings

Chicken and Dumplings are a great comfort food. Dumplings can be made from scratch biscuits, but if you're like me, I prefer quick and easy. Bisquick works just as well.


                                                Southern-Style Chicken and Dumplings


8 boneless, skinless chicken breasts
1 box Bisquick mix
Small amount of flour
1 cup thin-sliced carrots
1/2 cup thin-sliced celery
1 cup frozen peas
1/2 cup frozen corn
3 tsps. butter
1/2 cup cream
1/2 tsp dried dill
1/2 tsp dried thyme
salt/pepper to taste


Cook chicken, carrots, celery, peas, and corn in pot large enough to cover breasts with water. Cook until tender (30 minutes). Remove chicken from stock. Let cool and cut cooked chicken into 1"  pieces.

Follow directions on Bisquick mix to make dough. Sprinkle flour on counter top and roll out dough until thin sheet (Approx. 1/4 inch) Slice into 1" squares.

Replace chicken in simmering stock. Add dumplings slowly so stock doesn't cool. They will rise to the surface when done. Add dill and thyme. Simmer for 15 minutes. Add cream and butter. Make sure to submerge dumplings so they are coated. Season to taste with salt and pepper.

Chicken and Dumplings are even better for a cold or flu than chicken soup.

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