Best 11 Chicken N Dumplings N Mushrooms Recipes

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Indulge in the comforting goodness of classic Chicken and Dumplings, now elevated with earthy mushrooms. This hearty dish, brimming with tender chicken, fluffy dumplings, and savory mushrooms in a flavorful broth, promises a warm and satisfying meal. Our collection of recipes offers variations to suit every taste, from traditional dumplings to creative twists like drop dumplings and even a delightful vegan option.

1. **Classic Chicken and Dumplings with Mushrooms:**

- Immerse yourself in the timeless flavors of this classic recipe. Juicy chicken, plump dumplings, and succulent mushrooms come together in a rich broth, creating a harmonious symphony of comfort and taste.

2. **Drop Dumplings Chicken and Mushrooms:**

- Experience the simplicity and convenience of drop dumplings in this variation. Quickly prepared and effortlessly dropped into the simmering pot, these dumplings add a delightful texture and extra heartiness to the dish.

3. **Creamy Chicken and Mushroom Dumplings:**

- Elevate your comfort food game with this creamy rendition. A luscious blend of cream and broth envelops the tender chicken, mushrooms, and dumplings, resulting in an irresistibly rich and creamy sensation.

4. **Vegan Chicken and Mushroom Dumplings:**

- Delight in a plant-based twist on this classic dish. With the use of meatless chicken alternatives and vegetable broth, you can enjoy all the flavors of chicken and dumplings without sacrificing your vegan lifestyle.

These Chicken and Dumplings with Mushroom recipes offer a variety of options to tantalize your taste buds and warm your soul. Whether you prefer traditional dumplings or crave a creamy or vegan twist, you'll find the perfect recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY MUSHROOM CHICKEN AND DUMPLINGS



Creamy Mushroom Chicken and Dumplings image

A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!

Provided by Atherine

Categories     Chicken

Time 45m

Yield 1 pot, 3-6 serving(s)

Number Of Ingredients 5

3 -4 large chicken breasts
Bisquick
milk
1 (26 ounce) can condensed cream of chicken soup (family size)
1 (10 ounce) can condensed golden mushroom soup

Steps:

  • Boil chicken in water until fully cooked, shred up and set aside.
  • Combine soups and water as directed on cans, bring to a heavy boil.
  • In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
  • Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
  • Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.

Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7

OLD-FASHIONED CHICKEN "N" DUMPLINGS



Old-Fashioned Chicken

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 9

One 3- to 4-pound chicken, cut into pieces
Salt and freshly ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
Salt and freshly ground black pepper
1 cup milk
1 egg
Butter/flour roux, 50/50
Gravy, for serving

Steps:

  • For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
  • For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

CHICKEN N' DUMPLINGS N' MUSHROOMS



Chicken N' Dumplings N' Mushrooms image

This is a combination of some of my favorite chicken n' dumpling recipes... ease and quick to the table were important factors as well as trying to keep it generally healthy. This came out pretty darn good if I say so myself!

Provided by Raquel Grinnell

Categories     Chicken

Time 1h

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 18

2 lbs chicken breasts, poached and shredded (can substitute the meat from a rotisserie chicken)
4 tablespoons butter
2 tablespoons vegetable oil
3 cups mushrooms, sliced (fresh)
1/2 cup celery, diced
1/2 cup carrot, diced
6 garlic cloves, minced
1/2 teaspoon dried thyme
2 bay leaves
3/4 cup flour
8 1/2 cups chicken stock
2 cups fat-free half-and-half
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup 2% low-fat milk
4 tablespoons vegetable oil

Steps:

  • Remove skin and bones from rotisserie chicken and tear meat into pieces; reserve.
  • Combine butter and oil over medium heat in dutch oven.
  • Add mushrooms, celery, garlic, thyme and bay leaves. Saute until vegetables are soft (about 5-7 minutes). Stir in the flour and continue stirring for 3-4 minutes or until roux is very lightly browned and slightly drier.
  • Slowly stir in chicken stock, one cup at a time, stirring well after each addition. Let sauce simmer until thick enough to coat back of a spoon, about 15 minutes. Stir in fat-free half and half, cover and heat back up to a simmer.
  • Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste.
  • In a mixing bowl, combine dumpling ingredients and mix well with a wooden spoon to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve.

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS



Slow Cooker Creamy Chicken and Dumplings image

Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

Provided by rosencat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 5h15m

Yield 8

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
1 onion, minced
2 tablespoons butter
2 tablespoons rosemary
ground black pepper to taste
1 cup vegetable broth, or as needed
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
  • Cook on High for 4 1/2 to 5 1/2 hours.
  • Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 37.9 g, Cholesterol 37.6 mg, Fat 18.3 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1294 mg, Sugar 7.3 g

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

MUSHROOMS AND DUMPLINGS



Mushrooms and Dumplings image

This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Kay Chun

Categories     dinner, soups and stews, vegetables, main course

Time 50m

Yield 4 Servings

Number Of Ingredients 22

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium leeks (1 pound), white and light green parts only, thinly sliced (2 cups)
Kosher salt and black pepper
3 garlic cloves, minced
1 pound small white button or cremini mushrooms, quartered (5 1/2 cups)
8 ounces shiitake mushrooms, thinly sliced (about 3 cups)
2 carrots, thinly sliced (1 cup)
3 dried shiitake mushrooms, grated on a Microplane and stems discarded (1/3 cup)
1 tablespoon all-purpose flour
4 cups mushroom broth
3 thyme sprigs
2 tablespoons heavy cream or whole milk
Chopped chives, for garnish
1 1/2 cups/205 grams all-purpose flour
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking powder
1/4 teaspoon black pepper
1/4 teaspoon baking soda
1 large egg
1/2 cup/120 grams whole milk
3 tablespoons/45 grams butter, melted

Steps:

  • Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
  • Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
  • As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
  • Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN AND DUMPLINGS FROM SCRATCH



Chicken and Dumplings from Scratch image

From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h55m

Yield 6

Number Of Ingredients 24

¾ cup milk
3 tablespoons butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon chopped fresh parsley
¾ teaspoon salt
¼ cup club soda
3 cups chicken stock
1 (10.75 ounce) can condensed cream of chicken soup
3 medium skinless, boneless chicken breast halves
2 potatoes, cubed
1 yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½ green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed
1 lemon, thinly sliced
1 sprig fresh thyme
1 ¾ cups heavy cream
salt and ground black pepper to taste
2 tablespoons butter
1 cup chopped morel mushrooms
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
  • Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
  • Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
  • Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
  • Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
  • Chop cooled chicken into bite-sized pieces.
  • Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
  • Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 62.5 g, Cholesterol 159.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 24.1 g, SaturatedFat 23.9 g, Sodium 1421.9 mg, Sugar 6 g

Tips:

  • For the best flavor, use a combination of dark and light meat chicken.
  • Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
  • Use a large pot for the dumplings. This will give them plenty of room to expand as they cook.
  • Don't boil the dumplings. A gentle simmer is all that is needed.
  • Serve the chicken and dumplings with your favorite sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

Chicken and dumplings is a classic comfort food that is perfect for a cold winter day. This recipe is easy to follow and produces delicious results. With these tips, you can make a pot of chicken and dumplings that your family and friends will love.

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