Here is the most best recipe ever for homemade chicken and dumplings. You won't be disappointed.
What you need:
1 lb of boneless/skinless chicken breasts
10 chicken flavored Boullion cubes (I use Wylers. You can also use chicken stock.)
1 box of Bisquick
1 small Vidalia/Yellow onion- chopped
Frozen peas and carrots (optional)
** You can also substitute the chicken breasts, for 1 rotisserie
chicken- skin off and pulled from the bone. (This is what we did!)
Here's what you do:
If you don't use a rotisserie, boil a pot of water, add the chicken and cook until done/no longer pink in the center.
Once the chicken is cooked, pull it out of the water and lay it on a cutting board to cool. Once it is cool, shred the chicken using fingers or fork and knife.
Put chopped onion with a little bit of butter in a large pot and cook until tender/translucent.
Add 10 cups of water and bring to a boil.
Add boullion cubes to make a stock.
When stock begins to boil, reduce heat and let it simmer on low.
Add chicken, peas, and carrots.
20 minutes before you want to eat, bring the stock to a boil and
make the dumplings according to the side of the box. (2 cups Bisquick
and 2/3 cup milk) I usually double this.
When you have the dumpling dough prepared, turn the heat to low and
drop spoonfuls of dough into the stock. I like more bite sized
dumplings so I generally get 2 spoons and form a small ball (large
gumball size) and drop it into the stock. If your spoon gets too
doughy then dip it into the stock to clean it off. Also, try to drop
the dumplings all around the pot so they don't pile together right
away. (Eventually, the whole surface of the stock should be covered
Once you are done dropping them in, cook uncovered for
10 minutes and then covered for 10 minutes. Try a dumpling, if it is doughy
tasting, cook longer. Make sure your heat is on
low when cooking or the dumplings will break apart. (Some will anyway)
Oh, hello Abbey.
Abbey's sweet mama, Tina.