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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shelia's Chicken and Dumplings Recipe

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This recipe for Shelia's Chicken and Dumplings is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of chicken breast
4 quarts of water
salt and paper
Cajun Seasoning (like Tony's)
2 bay leaves
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
2 1/2 cups biscuit baking mix (bisquick)
2/3 cups milk
Directions:
Directions:
Place the chicken, bay leaves,
salt, pepper, and Cajun Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the juices run clear, about 30 minutes. Add Cream of Chicken or
celery soup to chicken broth. Keep warm over medium heat.

Mix bisquick and milk until soft dough forms. Drop dough by spoonfuls into broth (be careful not to splatter). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

* If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
Personal Notes:
Personal Notes:
My mom's chicken in dumplings are a little more from scratch than mine and fabulous! But these run a close second :)

 

 

 

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