An Awesome Chicken and Dumplings recipe...please!

not sure if this is what your looking for but here goes. I make it all the time. My kids love it and there is never any dumplings left.

boil some chicken breast tenderloins (I get the bag from aldi's)
2 cans of chicken broth
1 box of either jiffy mix or bisquick

boil the chicken in water till meat is done. remove meat from pan.
add cans of chicken broth bring to boil

on jiffy mix and bisquick box there is a recipe for dumplings just follow it. in the chicken broth pan. it will make a nice gravy that you can put over the potatoes . I always save that gravy afterwards and make chicken potpie.

chicken potpie
use the left over gravy from the dumplings stir in frozen mixed vegetables and a can of corn. pour into a pilsbury pie crust. cover with other crust and bake till golden brown.

Check out this website. It's awesome and you can check out several with or without variations and find one that sounds good!!
http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicke...

I am not the best at giving exact recipe directions but I do have some tips that you can keep in mind when making chicken and dumplings. Since you are not the best cook, you will want to avoid big and difficult, so here are ways to make it simple:

- I would not do a whole chicken, this is a pretty big undertaking for someone who does not cook much. It is also hard to get the meat flavored for impact. Use chicken breasts.

- Garlic Salt!!!! Do not be afraid of it.

- Be sure to add salt to the dumpling batter.

- Chicken broth!!!

- Fresh herbs if you can.

Here is how I make chicken and dumplings:

SOUP
3 to 4 chicken breasts
carrots
celery
onions
garlic
fresh parsley and/or basil
chicken broth
salt, pepper, garlic salt

Chop 5 or 6 carrots, 2 to 3 celery sticks, one whole onion, 2 to 4 garlic cloves and parsley and basil. Put in to large stock pot with two 32oz containers of chicken broth. You can add or delete veggies depending on how many you want. Add garlic salt and pepper to taste. I like things very flavorful so I am never shy about how much seasoning I put in my food. Remember that the veggies suck up your seasoning so go for it. Go ahead and boil the broth and veggies until they are soft.

While the veggies are cooking, take defrosted chicken breasts and sprinkle both sides with garlic salt, salt and pepper. Put a tiny bit of olive oil in a skillet and over medium heat cook your breasts until they are slightly pink in the middle. Do not fully cook, this is VERY important. Chop your chicken into cubes and set aside until the dumplings are ready.

DUMPLINGS
1 C of flour
2 teaspoons of baking powder
1 tsp of white sugar
1/2 tsp of salt
1 T of butter
1/2 cup milk

Mix the flour, baking powder, sugar and salt, cut in the butter. If you have never cut butter into flour all you do is take to table knives and cut the butter with both of them going opposite directions until the butter is tiny little pebble sized balls in the flour. It take a while but not bad. You can also use your food processor if you have one. I like cutting it myself personally, some kind of sick fun. Once you have your butter mixed in the flour into tiny pieces then add your milk and mix until you have a soft dough.

BRING IT ALL TOGETHER
Now here is the fun part, your pot should still have a simmer to a boil going on, add your chicken chunks to the broth, stir, let the simmer start up again then begin to add spoonfuls of the dough to the soup. Just take a soup spoon and scoop about a silver dollar sized chunk and keep dropping the dough in until it is all in there. Keep the soup on simmer, cover and walk away for 10 to 15 minutes. I always have to check mine at 10 minutes. Sometimes they are done in 10, other times it takes 15. I just pull one out and cut it open to see if it is cooked through. Once the dumplings are done, you are good to go. Stir and serve.

Enjoy! This is my families very favorite thing.

This is how I've been making chicken and dumplings for my entire 25 year marriage. And how my mom made it too. It is a family favorite and very easy.

-Take a whole chicken, rinse and pat dry.
-In a crock pot, pour a carton of chicken broth and whisk in a can of cream of chicken soup AND a can of cream of celery soup.
-Put Chicken in crock pot and cook on high until it falls off the bone. *I really don't pay attention to the time, sorry.
-you may have to use a slotted spoon, but lift the chicken out of the crock pot and put in a bowl to cool just a bit.
-pour the liquid from the crock pot into a large stock pot on a medium-high heat
-mix the dumplings from the directions on the Bisquick Box. And follow directions on cooking.
-While dumplings are cooking pull the chicken off the bones and either pull or chop into bite sized pieces.
-You can either mix the chicken in with the dumplings and broth right before serving, OR my family likes to just get their own chicken in a bowl and spoon the broth and dumplings over the top.

Trust me, easy peasy! I just typed all this out from memory!

I also then save the bones and make my own chicken broth to be used later.

Good Luck and Enjoy!

one of my mom's friends (an 80yo man!) taught us to use broken-up lasagna noodles for the dumplings. It's quick, not too bad.....& I can deal with it as long as I break the noodles into squarish shapes!

I boil the chicken with onion, garlic, S&P. 1/2way thru cooking, I add baby carrots & diced celery. I add water as needed so I always have a pot full of broth. I boil the noodles in a separate pan in canned chicken broth, & then add the two pots together. Sometimes, I just dump the canned broth....sometimes I have to add it to my real broth...depends on the batch & how much attention I pay to it. Simmer for an hour or so.....add a little milk to thicken the broth....& that's it.

& it's always better the next day!

Brown the chicken with the skin ON in a bit of olive oil with cayenne, paprika, onions and celery. Cover with water after it's browned, bring to a boil, then turn it down to simmer.
Make biscuit dough and add crushed garlic, chives, and sage to it. Drop into the liquid on the chicken. Add hot water as needed. The dough cooking in the broth will thicken it into a lovely gravy.

I made this one recently - super easy and turned out well:
http://allrecipes.com/recipe/chicken-and-dumplings-iv-2/d...
I added onions, carrots, and celery and also some chicken boullion like one reviewer suggested. Also you don't need to use boneless chicken - I used a couple half-breasts with the bones still in them - after the chicken has simmered it's easy to remove the bones

I make chicken soup which turns into chicken and dumplings. I use boneless skinless chicken breast cut into cubes well actually big chunks, chicken broth, celery, carrots, onions and salt and pepper to taste along with a little Mrs. Dash onion or garlic seasoning (depend what mood I'm in) put the raw chicken int he broth along with the other ingredients bring to a boil then simmer until the veggies are cooked and the chicken is tender. Then I put in potato perogies (large or small whatever we have) and or bisuits cut into 4-6 pieces it only takes a few minutes for both to cook my family loves the perogies in it I don't always put that in and soemtimes I just use them and no biscuits and sometimes biscuits and no perogies and sometimes I add noodles as well. I call this chicken noodle soup with dumplings and perogies. You just eye ball the ingredients put in as little or as much of the veggies and chicken as your family likes.