simplechixdumplings

Growing up, Mom’s chicken and gravy was one of my favorite dishes and it was one of her most requested when the family gathered. Not long after I’d moved out on my own I decided to make some for myself. It was nearly done when I realized I had no potatoes to serve with it… but I had an overabundance of Bisquick on hand. And so Simple Chicken & Dumplings was born!

The recipe is a great dish to make for large groups… just do the dumplings about half hour before you’re ready to serve. I’ve prepared it in a Nesco to serve at several functions and it aways goes quickly. It can be easily adjusted to your family’s tastes and is a great way to stretch a small amount of chicken. The recipe calls for breasts, but you can easily substitute other boneless cuts or pieces.

Gather Your Supplies

  • Large Roaster Pan with Lid
  • Large Mixing Bowl
  • Frying Pan
  • Shallow Bowl or Plate for Dredging Chicken
  • Measuring Cups and Spoons
  • Cooking Utensils

Gather Your Ingredients

For Chicken

  • 1 and 1/2 Pounds Boneless Skinless Chicken Breast (about 6 pieces)
  • 1/2 Cup flour
  • 2 Tbs Poultry Seasoning (or use the entire recipe found here)
  • Oil for Frying (usually takes me about 1/4 to 1/2 cup)

For Gravy

  • 2- 26 Oz cans Condensed Cream of Chicken Soup
  • Water

For Dumplings

  • 4 Cups Bisquick Baking Mix (see note at bottom of post if you don’t have Bisquick)
  • 1/4 cup Chives (Parsley can be substituted, but it will lack some flavor. Adjust seasonings in gravy and flour mixture accordingly.)
  • 1 and 1/3 Cup Milk
  • Salt
  • Pepper

Preparation

Step 1: Preheat oven to 350°F. Put enough oil in frying pan to coat bottom about 1/4 inch deep. Preheat oil on stove at medium.

Step 2: Meanwhile, mix 1/2 cup flour with poultry seasoning, plus salt and pepper to taste, in shallow bowl or plate.

 

Step 3: Cut any unsavory bits from chicken breast and rinse clean. Cut each breast into 4 pieces. You can keep the breasts whole, but I find they are easier to serve if cut. Dredge each piece of chicken in flour mixture, coating completely. Set aside remaining flour mixture.

Step 4: Place chicken pieces into hot oil for 2 minutes. Flip each piece and fry another 2 minutes. You do not need to cook the chicken through, as it will cook in the oven later.

Step 5: While chicken is frying, open cans of cream of chicken soup and pour into roaster. Add one can of water for every can of condensed soup. Season to taste with salt and pepper. Mix well.

Step 6: As chicken finishes frying, place the pieces into the roaster. When you are done frying all the chicken, sprinkle the remaining flour onto the chicken soup mixture and then stir it in gently.

Step 7: Place roaster in the oven, uncovered, and cook at 350°F for 2 to 3 hours; stirring gently every half hour or so. It will be cooked and tasty at 2 hours, but cooking for the extra time will provide more tender chicken and a more complete flavor. Keep an eye on it if you go for the longer time, though, because you don’t want the gravy to dry up.

Step 8: When chicken is nearly done, mix together 4 cups Bisquick Mix with 1 and 1/3 cup until a soft dough forms and all lumps are gone. Stir in chives or parsley.

Step 9: Working quickly, pull roaster from oven and drop golf-ball-sized bits of dough into hot gravy mixture.

Step 10: Place back into the oven, uncovered, for 15 minutes.

Step 11: Now cover the roaster and return to the oven for 10 more minutes.

Step 12: It’s ready to serve! Scoop out a dumpling (or two or three) and a piece of chicken. Place on plate and top all with some gravy. We like to serve this with veggies and applesauce.

Note: If you don’t have Bisquick on hand (or live someplace it is not available), you can find a recipe to make your own here… includes a bonus Bisquick recipe great for using up leftovers. You’ll need a double batch to do the chicken recipe above.

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