Creamy Chicken and Dumplings
A Betty Crocker betty-crocker-basics recipe for Creamy Chicken and Dumplings.
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 3/4 cups water
- 1 cup milk
- 1 (1 ounce) envelope chicken gravy mix
- 2 teaspoons chopped fresh marjoram
- OR
- 3/4 teaspoon dried marjoram leaves
- 1/2 teaspoon salt
- 1 (16 ounce) bag frozen broccoli, cauliflower and carrots
- 1 2/3 cups Bisquick® Original baking mix
- 1/2 cup milk
Instructions
- 1
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours.
- 2
Cut and discard fat from chicken with kitchen scissors or knife.
- 3
Rinse chicken under cold water, and pat dry with paper towels.
- 4
Cut chicken into 1-inch pieces.
- 5
Heat the oil in the Dutch oven over medium heat.
- 6
Cook chicken in oil 5 to 7 minutes, stirring frequently, until golden brown.
- 7
Remove the Dutch oven from the heat.
- 8
Stir in the water, milk, gravy mix (dry), marjoram, salt and frozen vegetables. Although thawing the vegetables is not necessary, stir them into the chicken mixture to allow them to cook uniformly.
- 9
Heat chicken mixture to boiling over high heat.
- 10
Once mixture is boiling, reduce heat just enough so mixture bubbles gently.
- 11
Prepare Dumplings: With the chicken mixture boiling gently with bubbles breaking the surface continually, drop the dumpling dough by 12 spoonfuls onto hot chicken mixture.
- 12
The dumplings will cook completely through when they are dropped onto the chicken mixture rather than into the liquid. If they are dropped directly into the liquid, the dumplings will be doughy and will not cook through.
- 13
Cook uncovered 10 minutes. Cover and cook 10 minutes longer.