Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?

INGREDIENTS


6 skinless, boneless chicken breast halves


6 cups water


1 tablespoon butter


salt and pepper to taste


2 cups all-purpose baking mix


2/3 cup milk


1/2 cup all-purpose flour


1/2 cup cold water


DIRECTIONS


In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.


Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.


In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.


Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
This is so easy and so good!





Bertie’s Chicken %26amp; Dumplings





4 Chicken Quarters


2 Cups of Bisquick or Pioneer Baking Mix


Can of Cream of Chicken


Can of Cream of Celery


Black Pepper


Cinnamon











Boil chicken for 1 hour or until falling off of bone. Skim fat off of boiling chicken. Take the chicken out of the pot and de-bone. Place the chicken back into the broth. Add dash of black pepper. Add both cans of soup and stir until dissolved. In a large mixing bowl, add baking mix. Fill a cup with ice. Cover with water. Set aside until water is very cold. Use a pastry cutter and add a little water into the baking mix until at a biscuit consistency. Add a little more mix as needed to form into a ball. Kneed a couple of times if needed to form the ball. Cover with saran wrap and refrigerate for at least 30 minutes. Flour a flat surface. Place ball on flat surface. At this point, you can either roll the mixture out with a rolling pin until about ½ inch thick. Then cut into squares about 1”. You can also “pinch” off into pieces about the size of a large marble. Drop the dumplings into the center of the pot. Don’t stir, fold them in. This will keep them from falling apart. Add a sprinkle of cinnamon. Cook over a low to medium heat while adding dumplings. After all dumplings are added, cook for about 3 more minutes. Then eat!Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
Chicken %26amp; Dumplings





Ingredients





6 1/2 c Water Divided


4 (8 Oz.) Chicken Breast


Halves


1 1/2 c Sliced Mushrooms


3/4 c Diced Carrots


2 tb Chopped Onion


3/4 ts Poultry Seasoning


1/2 ts Salt


1/2 ts Pepper


1 ts Lemon Juice


4 Drops Hot Sauce


1 cl Garlic Minced


1 1/4 c + 2 T. Flour, Divided


1 ts Baking Powder


1/2 c Skim Milk





Instructions





Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat %26amp; Simmer 45 Min. OR Until Chicken Is Tender.


Remove Chicken From Broth %26amp; Let Each Cool Separately. Discard Bones %26amp; Skin. Cut Chicken Into Bite Size %26amp; Add To Vegetable Mixture.


Cover %26amp; Chill 8 Hours. Skim Fat From Broth %26amp; Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce %26amp; Garlic.


Combine 1/4 C. Plus 2 T. Flour %26amp; Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat %26amp; Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour %26amp; Baking Powder.


Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.
';Chicken and Dumplings'; - 8 servings





1 (5 lb.) stewing chicken


3 ribs celery; sliced


2 carrots; sliced


1 onion; chopped


2 bay leaves


2 1/2 tsp. salt


1/4 tsp. pepper


5 cups water


1 1/2 cups all-purpose flour


1 tbsp. baking powder


1 tbsp. chopped parsley


1/2 cup milk


1 egg





1) Remove neck and giblets from inside chicken; cut chicken into serving pieces. Rinse under running cold water. In 6-quart Dutch oven or large pot, combine chicken, neck, giblets, celery, carrots, onion, bay leaves, 2 tsp. of the salt, and pepper; add water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until chicken is fork-tender. Spoon off most of fat; discard bay leaves.


2) Meanwhile, in medium bowl with fork, combine flour, baking powder, parsley and remaining 1/2 tsp. salt. In small bowl with fork, mix milk and egg; slowly stir into flour mixture until soft dough forms.


3) Drop dough by heaping tablespoonfuls onto simmering chicken. Cover tightly; cook 20 minutes without lifting cover.


4) To serve: Spoon chicken and dumplings into serving dish; spoon some of pan juices over.
this one is my favorite


http://www.bettycrocker.com/recipes/reci…
Ah being from a southern family, I still had a hard time perfecting this.





All you really need is chicken and flour. Boil the chicken until the meat wants to fall off the bone. You can add celery, onion and carrots to the chix while it cooks if you like, I prefer not to. Take out the chix and bones. Shred the chix and add it back to the liquid. Put flour in a bowl and add a bit of either water or milk or buttermilk. You want just enough to make the dough moist. Combine with a spoon but do NOT over stir! This will make the dumplings tough. Just stir until the flour is wet. Take spoonfuls and careful drop into chix liquid. Move them around as you do so they don't stick together. Cook a few minutes (5 or so) and serve...yummy.
Chop up chicken, carrots, potatos, celery, onions and put them in a stock pot, season to taste. Add water to cover and boil till all is tender. Then I use the dumpling recipe on the box of Bisquick. Follow the directions. yummm
CHICKEN %26amp; DUMPLINGS


3 chicken breasts


4 quarts of water


salt %26amp; pepper to taste


2 1/2 c. self rising flour


3 T. lard


3/4 c. buttermilk





Bring water, salt %26amp; pepper to a boil. Add chicken and cook until meat begins to fall apart. Remove chicken from broth, set aside. Cut lard into flour then add buttermilk. Stir until it cleans the sides of the bowl. Roll out thin on a well floured surface and cut into 1'; x 3'; strips. Taste broth to make sure it is well seasoned and adjust as needed. Make sure broth is boiling. Remove all skin and bones from chicken and cut into small pieces. Add chicken back to broth. Drop dumplings in a few at a time until all are in the broth. Cover and cook on low heat for 20 minutes. Add 1 stick butter and 1 can evaporated milk. Once butter is melted, gently stir to combine milk and butter with broth and serve while hot.
Boil a whole chicken until done. Remove the chicken from the pot and remove all the bones. While the chicken is boiling, season the water with salt and pepper. Add the chicken back into the boiling water. You can buy frozen dumplings already made in your grocers freezer. Add several cans of chicken broth to the water, then add the frozen dumplings. Boil the dumplings until they are done. Enjoy.