This recipe is one I came up with loosely based off of what someone else I know use to make. I had no recipe when I did it the first time, I just winged it and it came out great! It's always a hit when I make it. This recipe does make a lot but you can always half it.
I hope you enjoy!
Chicken & Dumplings
Bisquick (For the dumplings. Directions are on the box.)
2 cans of cream of mushroom soup
2 cans of cream of chicken soup
2 packets of powdered white gravy mix
Chicken bouillon cubes (At least 8, but more may be used as needed for broth.)
Chicken (I use 4 legs, and 6 breasts but it's up to you on which parts and how much of each to use.)
Seasonings to taste (I use parsley, bay leaves, salt and pepper, Tony Chachere's, a pinch of cayenne pepper, Italian seasoning, a pinch of rosemary, garlic salt, crushed red pepper and about 3 drops of Tabasco.)
2 cans of peas
Grease large pot with cooking spray (or use non stick pot) and place chicken inside.
Completely cover the chicken with water. (Usually about 8 cups or so. You will have to add more water as it evaporates.)
Add chicken bouillon cubes according to directions on how much water used. ie: I used 8 to start with for the 8 cups of water. You may have to add more as you add more water.
Heat to boil on medium heat and boil for one hour.
When chicken is done boiling, remove it from the pot and set aside in a bowl. Keep the water/broth in the pot. This will be your broth base.
After the chicken cools debone it and break it up into pieces.
Follow the directions on the Bisquick to make the dumplings. You will have to sprinkle it with flour also to make it less sticky. The box calls for making them into little balls. I prefer to roll the dough out after mixed and cut with a pizza cutter into rectangles. The choice is yours on how to make them.
Add seasonings and peas to the pot of broth and bring to boil.
Add dumplings. They will float at first.
You want to gently push the dumplings down a bit to mix them as the cook. Don't stir or you will break them up. Cook the dumplings in the broth for about 10min uncovered, and 10 covered.
Add the soups and gravy mix, and stir gently until the soup is dissolved and the liquid in the pot is rapidly boiling.
Turn down the heat and let simmer for about 20-25 minutes until the desired texture of your dumplings is reached.
Add your chicken, stir and serve.
*Note The dumplings may stick to the pot while cooking. If t his occurs you will have to switch pots to prevent burning.