Bring Southern Comfort Food At It’s Finest To The Plates of Your Loved Ones, Y’all!
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I still remember this funny thing from when I was about five years old. My best friend told me she did not like chicken and dumplings (how is that even possible?) and I was so shocked that I wanted to call the doctor to find out what’s wrong with her!
Well, that’s what you get for scaring people with such weird statements, haha! This recipe has been a great hit over at Betty Crocker. Let’s take a look at what readers have had to say about this Chicken and Dumplings:
We loved this. Super easy to make with ingredients I already had on hand. We will defiantly be making this again 🙂
I have made this several times I made it one time with the biscuits but every time after I have used Bisquick and the dumplings are much better. I think everybody loves it, it’s a great recipe either way whether you prefer the thick noodles or the biscuits.
Ingredients
1 can (10 3/4 oz) Campbells condensed cream of chicken soup
1 can (10 3/4 oz) Campbells condensed cream of celery soup
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 Tyson boneless skinless chicken breasts (1 1/4 lb)
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1/4 teaspoon Morton salt
1/4 teaspoon freshly ground pepper
2 tablespoons Land O Lakes butter or margarine, cut into pieces
1 cup Birdseye frozen peas and carrots, thawed
1 can (16.3 oz) Pillsbury large refrigerated homestyle buttermilk biscuits
1/3 cup chopped fresh Italian (flat-leaf) parsley
1 Eggland’s Best hard-cooked egg, chopped
Additional freshly ground pepper
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Directions
Spray 5- to 6-quart slow cooker with Pam cooking spray. In slow cooker, mix both soups, Progresso broth and onion. Arrange chicken in slow cooker. Sprinkle with Morton salt and 1/4 teaspoon pepper. Dot with butter.
Cover; cook on Low heat setting 6 hours. Uncover; shred Tyson chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
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Quick Tip: Serve this with a side of steamed veggies like cabbage or broccoli.
Thank you to Betty Crocker for this awesome recipe!
One Comment
Can’t you make this without egg,veg,and.parsley.