My mom would make chicken and dumplings when we were kids. It was always a favorite. Nick would request it for his special birthday dinner. Now we eat it at our house, a perfect weeknight meal when you want a little comfort. It's so easy you can make it tonight!
Chicken and Dumplings
serves 4-6
1 1/2 lb Boneless Skinless chicken breasts
1 lg can chicken broth (about 5 cups)
1 lb sliced carrots
1 c. frozen peas (optional)
3 c Bisquick or Jiffy Baking Mix
1 c milk
Cut chicken into 2" chunks. In a wide pot with a lid put in chicken, broth and carrots. Simmer on medium heat until chicken is cooked through and carrots are tender. Add peas now if you wish. Mix biscuit mix and milk to a soft dough. Drop by heaping tablespoons on top of stew. Simmer for ten minutes uncovered, then cover and simmer for an additional ten minutes or until dumplings are fluffy and cooked through. If you would like, the gravy can be thickened. Remove the dumplings and keep warm. Mash 3T soft butter with 2Tflour. Add by bits to the bubbling stew, stir until thickened. Enjoy!
Chicken and Dumplings
serves 4-6
1 1/2 lb Boneless Skinless chicken breasts
1 lg can chicken broth (about 5 cups)
1 lb sliced carrots
1 c. frozen peas (optional)
3 c Bisquick or Jiffy Baking Mix
1 c milk
Cut chicken into 2" chunks. In a wide pot with a lid put in chicken, broth and carrots. Simmer on medium heat until chicken is cooked through and carrots are tender. Add peas now if you wish. Mix biscuit mix and milk to a soft dough. Drop by heaping tablespoons on top of stew. Simmer for ten minutes uncovered, then cover and simmer for an additional ten minutes or until dumplings are fluffy and cooked through. If you would like, the gravy can be thickened. Remove the dumplings and keep warm. Mash 3T soft butter with 2Tflour. Add by bits to the bubbling stew, stir until thickened. Enjoy!
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