As I was getting something out of the pantry yesterday, I caught a glimpse of a dumpling recipe on the side of the Bisquick box and I had an “Aha!” moment. My husband and daughter LOVE chicken and dumplings so I knew it would make the perfect meal to try out for day 9.
I did a quick Google search for Bisquick chicken and dumpling recipes and stumbled across this one from Your Home Based Mom that is A.) made in a crock pot, B.) uses frozen chicken breasts so I don’t have to thaw anything, and C.) I have all the ingredients for. So this became my recipe of choice.
Here is what you need:
4 boneless, skinless chicken breasts
2 tablespoons butter
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
1 bag frozen peas and carrots
1 cup Bisquick
1/3 cup milk
1/4 cup sour cream
1 teaspoon dried parsley
1 teaspoon ground thyme
salt & pepper to taste
This recipe has the most ingredients of all the recipes I have made so far, but preparation is broken up into segments so it is not as time consuming as the long list of ingredients makes it look.
First, place the chicken breasts into the crock pot and add the butter and all the seasonings. Then in a bowl mix the cream of chicken, chicken broth, and cream of celery together and pour it over the chicken.
Cover the crock pot, set it to low, and let the chicken cook for 4 – 6 hours, until the chicken is cooked through and tender enough to shred with a fork.
Shred the chicken in the crock pot and add the frozen vegetables.
Mix together the Bisquick, milk, and sour cream.
Drop the Bisquick mixture by the tablespoon fulls into the crock pot on top of the chicken.
Cover and set the crock pot to high. Cook an additional 1 hour or until the Bisquick dumplings are cooked through.
This chicken and dumpling recipe turned out great! My husband and daughter loved it and even though I have never been a big fan of dumplings, I liked it too! There were no left overs, which pretty much says it all.