[CnD] Chicken And Dumplings
Chicken And Dumplings 1 broiler fryer chicken (3 to 4 pounds), cut up 3 cups water 1 cup chopped onion 4 celery ribs, sliced 3 medium carrots, sliced 1 teaspoon celery seed 2 teaspoons rubbed sage, divided 1 teaspoon salt 1/4 teaspoon pepper 3 cups biscuit baking mix 3/4 cup plus 2 tablespoons milk 1 tablespoon minced fresh parsley Place chicken and water in a Dutch oven. Cover; bring to a boil. Reduce heat; simmer until chicken is tender, about 30 to 45 minutes. Remove chicken from pan; bone and cube. Return chicken to pan along with onion, celery, carrots, celery seed, 1 teaspoon sage, salt and pepper. Cover; simmer for 45 to 60 minutes, or until the vegetables are tender. For dumplings, combine biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls onto the simmering mixture. Cover; simmer for 15 minutes. Do not lift the cover. Serve immediately. Makes 6 to 8 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken and dumplings please
Hey. Did I amiss the recipe? I love this dish and have never hound a recipe for it. Re gina Marie -Original Message- From: Gregory Yorke via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 07, 2016 3:48 PM To: cookinginthedark@acbradio.org Cc: Gregory Yorke Subject: Re: [CnD] Chicken and dumplings please I agree, It is one of my favorit dishes also. Every time I have tried to make it, it always comes out either soupy or too thick... -Original Message- From: Nancy VanderBrink via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 07, 2016 5:25 PM To: Cookinginthedark@acbradio.org Cc: Nancy VanderBrink Subject: [CnD] Chicken and dumplings please It's chilly outside and I miss this meal of my childhood, anybody got an easy to follow recipe? I'm game for stove top or croc pot Thanks guys! Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken and dumplings please
I agree, It is one of my favorit dishes also. Every time I have tried to make it, it always comes out either soupy or too thick... -Original Message- From: Nancy VanderBrink via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 07, 2016 5:25 PM To: Cookinginthedark@acbradio.org Cc: Nancy VanderBrink Subject: [CnD] Chicken and dumplings please It's chilly outside and I miss this meal of my childhood, anybody got an easy to follow recipe? I'm game for stove top or croc pot Thanks guys! Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken and dumplings please
Hi Nancy, Here's a recipe I use, and I find it very easy to follow. HTH Amanda Ingredients 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups) 3 cups shredded cooked chicken (about 1 1/2 lb) 1 can (10 3/4 oz) condensed cream of chicken soup 1/4 teaspoon poultry seasoning 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits) Steps Step 1 of 3 In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil. Step 2 of 3 on lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2-inch-wide strips. 3 of 3, drop strips, one at a time, into boiling chicken mixture On 2/7/16, Nancy VanderBrink via Cookinginthedark wrote: > It's chilly outside and I miss this meal of my childhood, anybody got an > easy to follow recipe? I'm game for stove top or croc pot > Thanks guys! > Nancy > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken and dumplings please
It's chilly outside and I miss this meal of my childhood, anybody got an easy to follow recipe? I'm game for stove top or croc pot Thanks guys! Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken and Dumplings: 2 recipes for the Crockpot
I have tried to do this in a crockpot and failed. I stand corrected. Betty Emmons - Original Message - From: "Helen Whitehead via Cookinginthedark" To: "cooking-in-the-dark" Sent: Tuesday, September 16, 2014 2:21 PM Subject: [CnD] Chicken and Dumplings: 2 recipes for the Crockpot Chicken and Dumplings Chicken and dumplings is definitely a comfort food everyone enjoys and this is a simple way to make them. 4 boneless skinless chicken breasts, cut in small chunks 2 cans condensed cream of chicken soup 1/4 cup onion, finely diced 2 cups water 2 10 oz packages refrigerated biscuits 1 chicken bouillon cube Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through. Slow-Cooker Chicken & Dumplings from the Cooking in the Dark Kitchen Prep Time: 20 min. - Cook Time: About 8 hr. 1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces 2 medium Yukon gold potatoes, cut into 1" pieces 2 cups baby whole carrots 2 stalks celery, sliced 2 cans (10 3/4 oz. each ) Campbell's(R) Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 1 cup water 1 tsp. dried thyme leaves, crushed 1/4 tsp. ground black pepper 2 cups all-purpose baking mix 2/3 cup milk Directions: PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker. MIX soup, water, thyme and black pepper. Pour over all. COVER and cook on LOW 7 to 8 hr.* or until chicken is done. MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8. *Or on HIGH 4 to 5 hr. Serve with a mixed green salad with Pepperidge Farm(R) croutons. For dessert serve your favorite Pepperidge Farm(R) cookies. Dale's Tip: Put all the ingredients together in the fridge, ready to put into the slow cooker when you're ready--like first thing in the morning! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken and Dumplings: 2 recipes for the Crockpot
Chicken and Dumplings Chicken and dumplings is definitely a comfort food everyone enjoys and this is a simple way to make them. 4 boneless skinless chicken breasts, cut in small chunks 2 cans condensed cream of chicken soup 1/4 cup onion, finely diced 2 cups water 2 10 oz packages refrigerated biscuits 1 chicken bouillon cube Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through. Slow-Cooker Chicken & Dumplings from the Cooking in the Dark Kitchen Prep Time: 20 min. - Cook Time: About 8 hr. 1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces 2 medium Yukon gold potatoes, cut into 1" pieces 2 cups baby whole carrots 2 stalks celery, sliced 2 cans (10 3/4 oz. each ) Campbell's(R) Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 1 cup water 1 tsp. dried thyme leaves, crushed 1/4 tsp. ground black pepper 2 cups all-purpose baking mix 2/3 cup milk Directions: PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker. MIX soup, water, thyme and black pepper. Pour over all. COVER and cook on LOW 7 to 8 hr.* or until chicken is done. MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8. *Or on HIGH 4 to 5 hr. Serve with a mixed green salad with Pepperidge Farm(R) croutons. For dessert serve your favorite Pepperidge Farm(R) cookies. Dale's Tip: Put all the ingredients together in the fridge, ready to put into the slow cooker when you're ready--like first thing in the morning! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
