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There's nothing quite like the deliciousness of Chicken and Dumplings. This is a recipe that I usually double because we all love it so much.
***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.
***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***
I've always made the chicken and dumplings I was raised on with big fluffy dumplings cooked on top of the broth from the chicken. LOVE the stuff, but I found this chicken an dumpling casserole recipe and tried it last night...OMG, SO quick and easy and DELICIOUS!!!! Recipe:
Ingredients
Olive Oil
2 lbs Chicken Breast, boneless, skinless
1 Tablespoon Rotisserie Seasoning
1 stick of Unsalted Butter, melted
1 cup water
3 cups Milk
1 cup All Purpose Flour
6 cups chicken broth
1 can condensed cream of chicken soup
Salt & Pepper
optional Frozen Veggies
For Dumplings
2 cups All Purpose Flour
1 Tablespoon Baking Powder
1 Tablespoon unsalted Butter, softened
1/2 teaspoon Salt
1 cup milk
Directions
Season chicken with Rotisserie Seasoning.
Heat oil in a pan on medium high and add chicken to pan when hot. Cook about 8 minutes on each side to brown and then cook through until done. When cool enough to touch shred it (or use the Deluxe Stand Mixer to shred)
In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter, cream of chicken. Cover and bring to a boil. Turn it down to a simmer
When Chicken is shredded add to Dutch Oven. Cover and continue to cook.
Combine 1 cup flour and 3 cups milk to make a slurry, Slowly add it to the chicken.
Constantly stirring. (If you like veggies in yours, you can add frozen veggies now). Cover and continue to cook.
In a bowl Mix all dumpling ingredients
Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier.
Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
