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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 approx.....makes a large pot 223g Recipe makes 8 approx.....makes a large pot) The following items or measurements are not included below: 4 cans biscuits |
||
| Calories 368 | ||
| Calories from Fat 230 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.7g | 39% | |
| Saturated Fat 12.5g | 62% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 116mg | 38% | |
| Sodium 569mg | 23% | |
| Potassium 400mg | 11% | |
| Total Carbohydrate 6.2g | 2% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.4g | ||
| Protein 27.3g | 54% | |
Chicken And Dumplings
8 approx.....makes a large pot
Ingredients
- 2 lbs chicken breasts (approx)
- salt
- 1 teaspoon poultry seasoning
- 4 chicken bouillon cubes
- 1/2 cup real butter
- 3 cups milk
- 4 cans biscuits
- 2 tablespoons flour
Directions
1
Boil chicken, salt& poultry in approximately 2 quarts of water.2
Remove chicken and set aside.3
Add 3 cups milk (more for a richer flavor), bouillon cubes, and butter to broth.4
Bring to almost a boil.5
Add water to the flour to make a thin solution and pour in broth.6
Stir well, reduce heat, and let simmer to thicken.7
Add salt and pepper to taste.8
Pinch each biscuit to small pieces and put in broth.9
Stir often so dumplings won't stick together.10
When dumplings begin to sink, they are almost ready.11
Pick chicken to small pieces and add to broth.12
When dumplings are not gummy to taste, it is ready to eat.
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- Course > Main Dish > Stews
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- Preparation > Time to Make > < 4 hours
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- Occasion > Holiday/Event > Non-Religious > Kwanzaa
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Featured Reviews for This Recipe
From: Judy M.
On Oct 6, 2008
I have been looking for an easy Chicken and Dumpling recipe and this one fit the bill. I cooked it early one Saturday afternoon. After it was ready I poured it all in my crock pot and left it on “warm” and the family could eat it whenever they were ready. The only variations I made were I used no-sodium bouillon powder instead of the cubes and I used only one big can of biscuits. I used Grand’s Flaky Layers biscuits (8 ct). I wasn’t sure at first if it would be enough dumplings, but it was perfect. I flattened each biscuit on a plate then used my pizza cutter to cut it up into 1-2 inch squares. I really like the fact that I didn’t have the mess of making them homemade, but they tasted just as good. The only thing I would do different next time is use less butter. A whole stick (which is ½ cup) was too rich to me. It was still delicious, just a little too buttery for my taste. Also, I added the flour just like the recipe said and a little bit of corn starch, but my broth didn’t thicken as much as I would have liked. I agree that this recipe makes a lot. I’d say at least 8-10 servings. We ate off it twice and I still have a little left over. I’ll definitely be making this again.
From: Chef #379641
On Sep 18, 2008
This was Wonderful! My husband asked for this for dinner and I found this recipe. My daughter even ate them and she's extremly picky. Thanks for posting!
From: Foxgirl
On May 1, 2008
I'm stuffed--this is a great recipe, and easy to follow. I added some minced garlic, used half-and-half instead of milk, and just one can of jumbo "Butter Tastin" biscuits. I think I overdid the butter slightly because of the buttery biscuits, but wow, was this ever delicious! It also makes a heck of a gravy with a little more thickening. FOLLOW-UP: I definitely recommend cutting back the butter if you use butter-flavoured biscuits! Also, just because it LOOKS like a lot when you put the first can of jumbo biscuits in, go ahead and follow the instructions and put in the second can or you will end up with tons of leftover gravy... unless that's what you want, of course. I ended up freezing the leftover gravy and using it on rice and potatoes and such--delicious! Both times I have made this now I have had to use more flour to thicken than the recipe calls for, but it turns out just scrumptious. Thanks, GayleM!
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