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Chicken and DumplingsMain Dishes & Casseroles
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Submitted by Erica for Maw Maw Betty
on Thursday, November 27, 2003
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| Makes: | 5 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 5 minutes |
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This is my mom's recipe for Chicken and Dumplings. I have absolutely loved this since I was a kid! A Classic Easy Cajun shortcut recipe. |
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| Ingredients |
| 1/2 small white onion |
1 green bell pepper chopped |
| olive oil or butter to saute onion and pepper |
3 - 4 tbsp roux |
| 1 cup water |
1 packet brown gravy mix |
| 4 frozen biscuits |
3 boneless skinless chicken breast |
| salt |
black pepper |
| red pepper |
garlic powder |
| 1 bay leaf |
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| | | Directions | Dice 1/2 small white onion and 1 green bell pepper. Saute until tender with olive oil; you could also use vegetable oil or butter, your choice. While this is cooking, take your 4 frozen biscuits out to thaw. Add 3-4 large tablespoons of roux from the jar or from the homemade roux. You could make your own roux, but I don't to save time. Add about a cup of water to dissolve the roux. Once the roux is dissolved, add chicken. Cut the breast meat in bite size chunks. You could also use chicken pieces with the bones in if you prefer. Add enough water to cover the chicken. Be careful not to add too much water though or your roux will be too watered down and you will have to add more. Season with salt, pepper, red pepper and garlic powder to taste. Add bay leaf. Let this simmer for about 15 minutes or until chicken is cooked. If you are using the chicken pieces with bones this will take longer to cook. When chicken is done, it is time to add the gravy mix. Mix gravy mix packet with about 1 cup of warm water and stir until dissolved. Add to the pot. This will thicken the soup. Cut the four biscuits into fours and add the pieces into the pot. Cover and simmer about another 15 minutes. The biscuits will puff up and rise to the top when done. I can taste it already. AH EEEEEEEEEEE..........Enjoy!! Serve over rice.
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