Chicken and Dumplings - My Way

Nothing says comfort cooking like chicken and dumplings. That down home dish with a thick broth, shredded chicken and those little pillows of dough...

Insert record scratching sound here: I have a little different take on the old school dish. Folks, in case you haven't figure it out, I'm kinda a lazy cook. If I can figure out a way to slice time off a recipe, I will. Less time cooking means more time eating!

This recipe cuts out a few steps. First, I use boneless chicken tenderloins and leave them whole, and second, I use Bisquick and just drop the dough mix on top of the chicken and let it do it's thing. Last, instead of homemade broth and sauteed veggies, I use canned cream of chicken soup.

Chicken and Dumplings

4 servings

1 lb chicken tenderloins

1 C Bisquick

2 t salt

1 t paprika

1/8 t pepper

2 T shortening

1 T butter

1 can (10 1/2 oz) condensed cream of chicken soup

1 1/2 C milk

Dumpling dough (see below)

1/2 t parsley flakes

1/4 t poultry seasoning

Mix Bisquick, salt, paprika in pepper in a plastic or paper bag. Shake the chicken in the bag to coat thoroughly. Melt shortening and butter in large skillet over medium heat and brown chicken on all sides.

Remove the chicken and drain the fat from the skillet (leave the crumbly goodness behind). Stir in the soup and milk (use a flat spatula to scrape those goodies off the bottom) and return the chicken to the pan. Cover and simmer for about an hour, or until the chicken is tender.

Here's today's side note, people: check on the chicken from time to time during this step unless you REALLY trust your stove. The soup mixture can burn. If it's starting to stick to the bottom, stir it and lower the heat.

About 30 minutes in, prepare the dumpling dough per package directions (I use Bisquick and the biscuit directions on the box), adding the parsley flakes and poultry seasoning before stirring in the liquid. Drop the dough by large spoonfuls on the hot chicken. Cook uncovered for 15 minutes and 15 more covered, or until a toothpick inserted in the dumplings come out clean.

Bonus side note! This recipe doesn't result in a lot of broth. It's more like a lasagna in consistency. If you want more broth, add more milk before you put the chicken in.