First time making chicken and dumplings
By Carolyn63
@Carolyn63 (1403)
United States
November 17, 2009 12:36pm CST
Chicken and Dumplings
1 Rotisserie chicken, shredded
1/2 bag McKenzie's Frozen Seasoning blend
1 32 oz. carton chicken broth
2 small cans mushrooms buttons and stems, drained
2 tbsp. olive oil
1 tsp. rubbed sage
1 tsp. rosemary
1 tbsp. parsley
1/4 tsp. pepper
6 frozen biscuits, cut in quarters
Cut the biscuits into quarters and set aside. In Dutch oven pour the olive oil and add the seasoning blend. Add the sage, rosemary, parsley and pepper and cook till the vegetables are tender. Add the shredded chicken and stir thoroughly to blend. Add the chicken broth and mushrooms and bring to a boil. Place the biscuits on top and cover, simmer for 10 minutes or until toothpick comes out clean when inserted.
Serves 6 to 8
* Don't like dumplings? Add a box of long grain wild rice instead.
Now, I have a question. What is the best way to make dumplings? Are they always soggy?
1 person likes this
1 response
@deebomb (15304)
• United States
18 Nov 09
Chicken and dumpling is my favorite comfort food. I make it starting with a nice plump stewing hen or a couple of thighs and drumsticks. Add some celery, onions carrots to help with the flavor. I then discard these as they loose their flavor. I let the chicken cool enough to handle and remove it from the bones. For seasoning I like to add sage, thyme and rosemary Some ginger and turmeric for a nice yellow color. I then bring the broth and chicken back to a simmer. For the dumpling I use a bisquik mix recipe on the box. These make a nice dumpling that isn't soggy.
@Carolyn63 (1403)
• United States
18 Nov 09
It's been some time since I used bisquik. Thanks for reminding me about it. I'll have to snag some for next time. Perhaps I'll so some turkey and dumplings.
Thank you.
1 person likes this
