Friends rave every time I make this chicken and dumplings recipe. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half. If you don't want to use the sherry, just replace with the same amount of low-sodium chicken broth.
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
4 pounds chicken pieces, skinned
1 cup frozen green peas
1/4 cup water
2 tablespoons cornstarch
2 cups baking mix (such as Bisquick)
2/3 cup fat-free milk
Chopped parsley (optional)
How to Make It
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.
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These are really super good chicken and dumplings. I am not a huge fan of veggies in my chicken and dumplings so these were super good. I can see myself making these for my family over and over.
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This recipe was really good. I added celery and carrots (one cup of each sauteed with the onions and garlic) and I used boneless/skinless chicken thighs (but only about a pound and a half - which was plenty in my opinion...anymore and I can see why people complained about the lack of liquid). Based on the reviews of not enough broth, I also only used half the amount of corn starch. It was plenty thick. The dumplings were a pain because they were so sticky, but they came out quite deliciously dough-y after they had cooked in the broth. I was really impressed with this...especially since I have had several CL chicken dishes be very disappointing.
I loved this recipe. It warmed my husband and I right up and had great flavor. Next time I think I will cook the dumpling in the the broth a little longer. They tasted a bit raw to me, though my hubby disagreed. I was very easy and I would make it for company.
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