Chicken Herb Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKER CREAMY CHICKEN AND HERBED DUMPLINGS



Slow-Cooker Creamy Chicken and Herbed Dumplings image

Nothing could be more comforting than tender chicken, swimming in a creamy, thyme-scented gravy, made with Progresso™ chicken broth and topped with fluffy, herb-flecked dumplings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 14

2 1/2 lb boneless skinless chicken thighs (about 10 thighs)
3 cups Progresso™ chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 stalks celery, cut diagonally into 1/4-inch slices
1 medium onion, diced (1/2 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons cornstarch
2 tablespoons water
1/2 cup heavy whipping cream
2 cups Original Bisquick™ mix
2/3 cup milk
1/4 cup chopped fresh parsley

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
  • Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
  • Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
  • Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
  • Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.

Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 155 mg, Fat 3, Fiber 1 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 0 g

CHICKEN WITH HERB DUMPLINGS



Chicken with Herb Dumplings image

Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.

Provided by Caryl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable shortening
1 cup all-purpose baking mix
2 teaspoons salt
1 teaspoon paprika
⅛ teaspoon ground black pepper
2 ½ pounds bone-in chicken parts
2 (10.5 ounce) cans cream of chicken soup, undiluted
3 cups milk
2 cups all-purpose baking mix
⅔ cup milk
½ teaspoon dried parsley
¼ teaspoon poultry seasoning

Steps:

  • Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
  • Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
  • Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

Nutrition Facts : Calories 525 calories, Carbohydrate 38.5 g, Cholesterol 77.2 mg, Fat 28.2 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 8.4 g, Sodium 1736.1 mg, Sugar 6.5 g

CHICKEN STEW WITH HERB DUMPLINGS



Chicken Stew With Herb Dumplings image

This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------

Provided by evelynathens

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 31

1 (3 1/2-4 lb) chicken, cut into pieces
1 carrot
1 celery
1 small white onion, halved
1 bay leaf
10 whole black peppercorns
1 1/2 teaspoons salt
3 tablespoons butter
1 large onion, diced (about 1 1/2 cups)
2 cups fresh fennel bulbs, trimmed and thinly sliced
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery ribs, thinly sliced
1 1/2 cups button mushrooms (cut in half if on the large side)
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups white potatoes, diced (dice about pea size)
1 cup green peas (frozen or fresh)
3 cups reserved chicken stock
2 cups coconut milk (regular milk can be subbed)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme or 1/2 teaspoon fines herbes
1/4 teaspoon nutmeg
2 tablespoons minced fresh parsley
salt and pepper (careful here, your stock already contains some salt)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg
3/4 cup milk
1/3 cup minced fresh parsley
1/2 teaspoon oregano or 1/2 teaspoon fines herbes

Steps:

  • To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
  • Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
  • Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
  • Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
  • Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

Nutrition Facts : Calories 921.9, Fat 51.9, SaturatedFat 27.6, Cholesterol 184.8, Sodium 1466.3, Carbohydrate 69.3, Fiber 8.8, Sugar 14.1, Protein 46.3

CHICKEN CASSEROLE WITH HERBY DUMPLINGS



Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
  • Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  • Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  • Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  • Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

CHICKEN AND HERB DUMPLINGS



Chicken and Herb Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

7 tablespoons cold unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 teaspoons baking powder
2/3 cup cold buttermilk
1 tablespoon chopped fresh dill, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
2 cups shredded rotisserie chicken, skin removed

Steps:

  • Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
  • Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
  • Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

More about "chicken herb dumplings recipes"

CHICKEN AND HERB DUMPLINGS | KING ARTHUR BAKING
chicken-and-herb-dumplings-king-arthur-baking image
To make the chicken: Remove the wings and legs, and separate the thighs and drumsticks.Remove the breasts and cut each in half. With a cleaver, cut the carcass into 2" pieces. Heat a Dutch oven or heavy lidded pot over medium-high heat and add the chicken …
From kingarthurbaking.com
  • With a cleaver, cut the carcass into 2" pieces., Heat a Dutch oven or heavy lidded pot over medium-high heat and add the chicken bones, wings, and the 1 1/2 cups onion pieces.
  • Cook, stirring occasionally, until the chicken starts to brown., Add 1/2 cup water, reduce the heat to low, add the parsley and thyme sprigs, cover, and cook for 20 minutes., Increase the heat to medium-high and add 6 cups of hot water, the remaining chicken pieces, and 1 teaspoon of salt.


CHICKEN AND PARMESAN HERB DUMPLINGS • STEELE HOUSE KITCHEN
chicken-and-parmesan-herb-dumplings-steele-house-kitchen image
2014-02-25 In a dutch oven or large heavy-bottomed pot, heat olive oil over medium-low heat. Add mushrooms, garlic, carrots, and shallot. Saute until …
From steelehousekitchen.com
Estimated Reading Time 5 mins


CHICKEN AND HERB DUMPLINGS | DASH OF SAVORY | COOK WITH ...
chicken-and-herb-dumplings-dash-of-savory-cook-with image
2015-09-30 Chicken and Herb Dumplings. Step 1 Heat olive oil in a large heavy bottomed pot over medium high heat. Season both sides of chicken thighs with kosher salt and ground black pepper. Add to the pot and cook 4 minutes per side until golden brown. Transfer the chicken …
From dashofsavory.com
Estimated Reading Time 4 mins


CHICKEN CASSEROLE WITH HERB DUMPLINGS - GOOD HOUSEKEEPING
2014-05-30 Place the chicken in a pan. Add the onions, carrot, celery, bay leaf and 5ml (1 level tsp) salt. Add 1.7 litres (3 pints) cold water, bring to the boil, then cover and simmer for 45min …
From goodhousekeeping.com
Estimated Reading Time 2 mins
  • Add 1.7 litres (3 pints) cold water, bring to the boil, then cover and simmer for 45min-1hr or until the chicken is cooked.


EASY ONE POT CHICKEN AND HERB DUMPLINGS - WITH PEANUT ...
2018-12-02 This Easy One Pot Chicken and Herb Dumplings recipe is going to give you all the comfy feels, from the top of your head to the tips of your toes, while warming your heart! A classic comfort dish lightened up, but full of traditional flavors. A creamy soup base, loaded with juicy, tender chicken, tons of vegetables, and topped with fluffy butter-herb dumplings…
From withpeanutbutterontop.com
Estimated Reading Time 6 mins
  • In a large, deep pot set over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breast. Season with salt and pepper - to taste. Cook on each side 4-5 minutes, until internal temperature reaches 160 degrees F. Remove to plate, shred or cut into cubes and set aside.
  • Add 1 tablespoon of olive oil to the pot, followed by onions, carrots, and celery. Stir the mixture together, scraping along the bottom of the pan with a wooden spoon to remove any brown bits left from cooking the chicken. Cook 5-7 minutes. Add the minced garlic and saute for 1 minute.
  • Add the flour and cook for one minute, stirring to fully coat the vegetables. Pour in the stock and milk. While the liquid simmers, stir consistently until it starts to thicken.
  • Sprinkle in the seasonings: salt, pepper, bay leaves, onion powder, and thyme. Stir to mix. Cover and allow to simmer for 8-10 minutes. Add the chicken back to the pot to warm with the peas and corn. Remove the bay leaves. Give it a good stir and re-cover.


CHICKEN WITH GARLIC AND HERB DUMPLINGS - BETSYLIFE
2014-12-10 Reduce heat to medium. Add onion and celery, cook 5 minutes or until onion is golden. Add carrots and leeks; cook 8 minutes, stirring frequently. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken …
From betsylife.com
Estimated Reading Time 3 mins
  • Cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove bacon from pan with a slotted spoon; reserve 1 tablespoon bacon drippings.
  • Increase heat to medium-high. Add 4 thighs to pan; cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs.
  • Reduce heat to medium. Add onion and celery, cook 5 minutes or until onion is golden. Add carrots and leeks; cook 8 minutes, stirring frequently.
  • Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; shred into large pieces. Return shredded meat and cooked bacon to pan; stir in pepper.


HERBED CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken …
From myrecipes.com
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.


CHICKEN WITH HERB DUMPLINGS RECIPE - SCOTT HOCKER | FOOD ...
Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking soda, parsley and tarragon. In a small bowl, whisk together the egg, buttermilk and melted butter.
From foodandwine.com
  • Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes total. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.
  • Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking soda, parsley and tarragon. In a small bowl, whisk together the egg, buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and combine with a spatula. Using two spoons or a scoop, scoop golf ball–sized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them. Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.


CHICKEN CASSEROLE WITH HERB DUMPLINGS - ALL FOOD RECIPES ...
2013-12-22 Chicken Casserole with Herb Dumplings. It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings…
From allfood.recipes
Estimated Reading Time 4 mins


HERBED CHICKEN AND DUMPLINGS | MCCORMICK
2021-02-08 Herbs & Spices Spices; Spice Blends ; Grinders; Recipe Mixes ... Sage, rosemary, thyme and parsley seasons classic chicken and dumplings deliciously. 15m. PREP TIME. 30m. COOK TIME. 342. CALORIES. 14. INGREDIENTS. Ingredients 6 Servings . 1/4 cup (1/2 stick) butter 1 medium onion , chopped (about 1 cup) 1/4 cup flour 3 cups reduced sodium chicken …
From mccormick.com
Cuisine American
Category Entrees
Servings 6


CHICKEN WITH HERB DUMPLINGS RECIPE - CUISINART.COM
Recipes; Entrees; Chicken with Herb Dumplings; Chicken with Herb Dumplings. Cuisinart original. Old fashioned comfort food in just a little bit of time. Yields . Makes 8 servings Ingredients. ¼ cup unbleached all-purpose flour 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed of …
From cuisinart.com
Estimated Reading Time 2 mins


CHICKEN AND HERB DUMPLINGS HOT DISH (AIP) - GUTSY BY NATURE
2019-08-06 Chicken and Herb Dumplings Hot Dish from Gutsy By Nature *Jaime is the queen of hot dish style comfort food! […] Reply. Susan Golbski says: October 10, 2019 at 12:40 pm. I cannot thank you enough for this recipe. It turns out perfectly every time and my family enjoys it too. Reply. Kelli says: November 17, 2019 at 4:35 pm. OMG! This tastes exactly like chicken and dumplings…
From gutsybynature.com
Estimated Reading Time 6 mins


SLOW COOKER CHICKEN & HERB DUMPLINGS - SWANSON
2011-09-20 Using 2 forks, shred the chicken. Step 3. Stir 1/3 cup flour and the water in a small bowl until the mixture is smooth. Stir the flour mixture into the cooker. Return the chicken to the cooker. Cover. Step 4. Stir the remaining 2 cups flour, …
From campbells.com
Estimated Reading Time 2 mins


CHICKEN & HERB DUMPLINGS | RECIPE | HERB DUMPLINGS RECIPE ...
Oct 7, 2014 - Make Chicken & Herb Dumplings as a springy spin on an old comfort food favorite. This recipe for slow cooker chicken and dumplings is a classic, but the herbs and veggies to your slow cooker recipes for chicken add a splash of color and style.
From pinterest.ca


130+ BUDGET FRIENDLY CHICKEN RECIPES- PAGE 7 OF 16 ...
130+ budget-friendly chicken recipes to keep you full and happy. Learn how to pair inexpensive cuts of meat with a variety of ingredients to stretch your dollar, while keeping your meals filling and flavorful. Choose from recipes for baked chicken, chicken breasts, chicken salad, chicken thighs, chicken wings, quick chicken recipes, and more!
From budgetbytes.com


CHICKEN & HERB DUMPLING SOUP - ASILI GLAM
Chicken & Herb Dumplings Soup is the original bone broth, a classic, zero-waste dish made with leftovers. In African-American vernacular “soup” is omitted thus implied; we just call it “Chicken & Dumplings.” The leftover in this instance is a whole chicken. We take the carcass or what remains of it after roasting, and eating a hen, then make an incredible new dish that will …
From asiliglam.com


CHICKEN HERB DUMPLINGS RECIPES
chicken with herb dumplings - chicken and dumpling recipes Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy.
From tfrecipes.com


CHICKEN SOUP WITH HERB DUMPLINGS — CHOUQUETTE KITCHEN
2021-09-29 Recipe by Catherine Pla. Serves 6 . Chicken Soup with Herb Dumplings. There’s nothing more warming than a bowl of chicken soup on a cold day. The herb dumplings make it hearty and extra savory. See note below to make it vegan. Soup: 2 T olive oil. 1 yellow onion, chopped. 3 stalks celery, chopped. 3 carrots, chopped. 1⁄2 t kosher salt. 1 t ...
From chouquettekitchen.com


COUNTRY HERB CHICKEN AND DUMPLINGS - RECIPE | COOKS.COM
2021-05-09 Add onion. Stir until softened, about 5 minutes. Add garlic and herbs (except parsley) during the last minute or so and do not allow to brown. Sprinkle flour over all ingredients in pan. Stir using a wire whisk. Whisk in broth, 1 cup of the milk and all of the spices except Parsley. Continue to whisk until smooth. Stir in cooked chicken and ...
From cooks.com


CHICKEN WITH HERB DUMPLINGS - CHICKEN AND DUMPLING RECIPES
Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
From worldrecipes.org


Related Search