Nancy Andrettis Creamy Chicken And Dumplings Recipes

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NANCY ANDRETTI'S CREAMY CHICKEN AND DUMPLINGS



Nancy Andretti's Creamy Chicken and Dumplings image

This was on the Betty Crocker web site. It said they RACE to the table! Haven't tried this yet, but I think it looks yummy.

Provided by MizzNezz

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
1/2 cup frozen peas
1/2 cup frozen carrots
1 cup cut-up cooked chicken
1 can cream of mushroom soup
1 cup biscuit mix
1/3 cup milk

Steps:

  • Heat milk, peas, carrots, chicken and soup to boiling.
  • Mix biscuit mix and milk to make a soft dough.
  • Drop,gently, by 8 spoonfuls on top of soup.
  • Cook, uncovered, on low for 10 minutes.
  • Cover and cook 10 minutes more.

Nutrition Facts : Calories 291.6, Fat 13.6, SaturatedFat 4.9, Cholesterol 16.3, Sodium 939.4, Carbohydrate 34.1, Fiber 1.9, Sugar 6.4, Protein 8.4

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS



Better Than Granny's and Easy Chicken and Dumplings image

When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)

Provided by BamaKathy

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups rotisserie-cooked chicken (cooked, pulled off bones)
4 (14 ounce) cans chicken broth
2 (10 1/2 ounce) cans cream of celery soup
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 (10 count) can buttermilk biscuits

Steps:

  • In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
  • Then reduce heat and simmer 15 minutes.
  • In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
  • Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
  • Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
  • Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
  • Stir gently to prevent them sticking together.
  • Simmer for ten minutes.

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

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

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

CREAMY MUSHROOM CHICKEN AND DUMPLINGS



Creamy Mushroom Chicken and Dumplings image

A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!

Provided by Atherine

Categories     Chicken

Time 45m

Yield 1 pot, 3-6 serving(s)

Number Of Ingredients 5

3 -4 large chicken breasts
Bisquick
milk
1 (26 ounce) can condensed cream of chicken soup (family size)
1 (10 ounce) can condensed golden mushroom soup

Steps:

  • Boil chicken in water until fully cooked, shred up and set aside.
  • Combine soups and water as directed on cans, bring to a heavy boil.
  • In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
  • Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
  • Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.

Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  • In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

CREAMY CHICKEN & DUMPLINGS



Creamy Chicken & Dumplings image

Make and share this Creamy Chicken & Dumplings recipe from Food.com.

Provided by FDADELKARIM

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 -3 boneless skinless chicken breasts, cut into 1in cubes
4 cups water
1 large chicken bouillon
2 teaspoons butter
1 teaspoon italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups Bisquick
1 (5 ounce) can evaporated milk
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
salt & pepper

Steps:

  • Spray a frying pan with cooking spray then heat on medium. Add the chicken & sprinkle with salt & pepper. Cook until the chicken is cooked through, roughly 5-7 minutes.
  • Meanwhile, pour the water into a large pot then add the bouillon, butter & spices. Add in the cooked chicken & 3 tbsp of the can milk to the broth then simmer over medium-low heat.
  • Mix the Bisquick, rest of the can milk, & spices together until it forms a sticky dough. (You may need to add a 1 or 2 tbsp of water to make it the right consistency).
  • Turn the heat up slightly then using a small spoon drop small amounts of dough into the soup to form dumplings. Continue to drop in dough, stirring occasionally, until it is all gone.
  • Turn the heat back done to low & simmer for 25-30 minutes or until the dumplings are cooked through.

Nutrition Facts : Calories 341.8, Fat 13.7, SaturatedFat 5.1, Cholesterol 54, Sodium 1003, Carbohydrate 34.7, Fiber 1.2, Sugar 5.8, Protein 19.1

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