Anita's Chicken and Dumplings |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is what home-cooking is all about! Heavenly !! This is one of my most requested recipes for family get-togethers. Ingredients:
8 chicken breasts (boneless) |
2 chicken bouillon cubes |
2 tablespoons butter |
3/4 cup celery (chopped ) |
3/4 cup onion (chopped ) |
3/4 cup carrot (sliced ) |
3/4 cup parsley (fresh chopped ) |
1 teaspoon poultry seasoning |
1/2 teaspoon rosemary (optional) |
1 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
water (to cover chicken) |
2 cups bisquick baking mix |
1/8 teaspoon dried thyme |
1/8 teaspoon black pepper |
1/8 teaspoon poultry seasoning |
1 dash ground nutmeg |
1 tablespoon parsley (minced) |
2/3 cup milk |
Directions:
1. In large Dutch oven or kettle, combine chicken, bouillon cubes, butter, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
2. - BISQUICK DUMPLINGS -
3. 2 cups Bisquick baking mix
4. 1/8 teaspoon dried thyme
5. 1/8 teaspoon black pepper
6. 1/8 teaspoon poultry seasoning
7. 1 dash ground nutmeg
8. 1 tablespoon dried or fresh parsley - minced
9. 2/3 cup milk
10. For dumplings, combine bisquick mix, thyme, black pepper, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
11. I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
12. Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10-15 minutes longer.
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