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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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1
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Posted:
Sep 3, 2008 6:29 PM
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Last month on another forum I sent in about how a lady in Alabama taught me how she did Chicken and Dumplings...
After cooking the chicken, she removed it and took it off the bone and then took canned biscuits and roll them flat in a little flour and tore off biscuit pieces (probably into 4ths or 5ths) and drop ped them in the boiling broth. She would then stir them in and continue doing this until the broth thickened with the biscuits and flour that dropped into broth, then when she liked the looks of broth, and thought the biscuits were cooked enough, she would add the deboned chicken. It seems like she used nearly 2 cans of refrig biscuits.
Hopes this helps Happily Retired
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Moderator_Jane
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1,656
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Posted:
Sep 3, 2008 9:59 AM
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> hi everyone, I saw (somewhere) a recipe for
> "crock-pot chicken and dumplings", It used canned
> buscuits and everything went into the pot at the same
> time. I wanted to try that, but can not remember were
> I saw it and can't find it again, has anyone seen
> that or got the recipe? thanks
I found a couple of recipes for the crock pot and canned biscuits but not with everything going in at once. This is the closest I could find: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
All of these recipes sound absolutely wonderful. It's gray and rainy today, might be a good supper.
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Posts:
1,101
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Posted:
Sep 3, 2008 8:24 AM
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hi everyone, I saw (somewhere) a recipe for "crock-pot chicken and dumplings", It used canned buscuits and everything went into the pot at the same time. I wanted to try that, but can not remember were I saw it and can't find it again, has anyone seen that or got the recipe? thanks
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Posts:
355
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Posted:
Sep 2, 2008 12:21 PM
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I have a pretty easy recipe that I think is very good---and its a nice one pot meal.
Chicken and Dumpling Stew
Saute 1/2 lb cubed chicken breasts and 1 small diced onion in a tablespoon of oil until starting to brown, then sprinkle with 1 tablespoon flour, salt and pepper. Cook and stir one minute. Add 1 lg can chicken broth, 1 cup shredded carrots, and one cup green beans. Simmer 10 minutes. Meanwhile, mix 1/2 c biscuit mix, 1/3 c cornmeal, and 1/4 c shredded cheddar. Add 1/3 c milk and mix until just moist. Drop by spoonfuls into stew,cover, and cook 10 minutes without lifting lid. Done!
I have also used diced or shredded chicken that I had in the fridge from a previous meal. I've used canned, fresh, and frozen green beans. I also usually make extra dumplings as those seem to go quickly!!
My granny used to make me the old-fashioned kind of chicken and dumplings which I looooved, but I don't usually have the time it takes to do that. Plus, this recipe is much lower in fat--bonus!
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Moderator_Deanne
Posts:
1,704
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Posted:
Aug 28, 2008 7:42 PM
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These all sound really good, and such a perfect time of year.
Thanks for all the ideas!
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Posts:
543
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Posted:
Aug 28, 2008 9:23 AM
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I boil 2-3 boneless skinless chicken breasts with some minced onions and garlic powder. Pull it apart. Then I use 1 large can of cream of chicken soup, 1 small can of cream of celery(and generic works great). I combine the soups and then make my dumplins from bisquick and milk. I drop them by the teaspoon into the boiling soup mixture. Add chicken and the water I cooked the chicken in (if soup and chicken is too thick) and I am done. I have added frozen green peas to it as well.
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1
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Posted:
Aug 27, 2008 3:00 PM
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My husband and I like food with a little kick so I make spicy chicken and dumplins. (I cook as EASY as possible!!!) I boil 2-3 boneless chicken breasts with lawry's season salt, black pepper, and garlic powder for seasoning. Then I throw in chopped onion, a handful of jalepeno peppers from the jar and a splash of the juice (or 1 large fresh pepper) a handful of banana peppers (or 1 medium fresh pepper) and a little juice and sometimes just a couple shreds of a habenero...some cayenne pepper if you want to really kick it up! While the breasts are still pink inside I remove them from the pot and cut them in to small bits. I use 2-3 skinny cans of buttery biscuits and tear each biscuit into 4-5 pieces. Then I put the chicken back in the pot and lower the heat to let the dumplins thicken the gravy. Sometimes I will add a tablespoon of butter to help thicken it quicker and give it a creamier flavor! Hope it gives you some ideas!!!!
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Posts:
66
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Posted:
Aug 27, 2008 12:35 PM
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I love chicken and dumplings! I make a big pot every month or so.
I use flour tortillas for my dumplings and they are so easy and so good! I will never go back to mixing dough, rolling out and cutting again, like Mom did. LOL
I put a whole chicken in a large pot, add 4 celery stalks, a large onion cut in half, salt and pepper. Cover with plenty of water and bring to a boil, then reduce heat to medium high and cook for an hour or two until done. Skim the foam off and discard.
Strain the broth into a large bowl. Discard the onion and celery. Remove the chicken from bones and shred the meat coarsely.
Return broth and chicken to pot and bring to a boil. Stir in a flour/water mixture so broth will thicken slightly. Taste the broth and add extra salt and pepper if needed. If you want a creamy broth, add milk or heavy cream.
The broth gets a lot of flavor from a whole chicken. If I use pre-cooked chicken or just breasts, sometimes the broth is not real flavorful, so I add a can of cream of chicken soup, or a tsp chicken bouillon or a little poultry seasoning.
Cut flour tortillas in 1 inch wide strips, then cut strips in 3 or 4 pieces. Drop pieces, one at a time, into slowly boiling pockets of broth. Reduce heat to medium and cook for about 20 minutes, until dumplings are soft and tender. Don't stir them a lot. Just gently move them around.
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Posts:
149
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Posted:
Aug 27, 2008 9:24 AM
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I make my chicken and dumplings by first starting with a whole small chicken, i boil it or let it cook all day in the crockpot in stock, salt, pepper, and sage, thyme or turkey seasoning. Then I remove the chicken, tear off all the meat, salt and pepper it and the stock very well!
I then use frozen strips of dumplings, and cook them with the chicken and stock, adding more stock as needed. I then make a rue out of butter, flour and a little milk, I turn it into a thick gravy. Stir well, and simmer for 20 minutes. These are the yummiest, creamiest dumplings I have ever had. My friends love them and liken them to the ones at cracker barrel. Hope this helps.
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Posts:
3
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Posted:
Aug 27, 2008 9:06 AM
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some good chicken and dumpin' recipes. Dumpings dont have to be home made, but I need some ideas on what to do...
Thanks
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