Suzanne’s Roast Chicken and Dumplings
Mix of
4 Chicken Breasts
4 Chicken Thighs
Olive Oil to coat chicken
Poultry Seasoning Southern Blend(Badia Brand)
Ground White Pepper
Celery Salt
Cracked Black Pepper
2 and a half containers Unsalted Chicken Stock
2 Cups Bisquick
2/3 Cup of Skim Milk
Take a Gallon Ziplock Bag add chicken breasts two at a time drizzle with Olive Oil and season to taste with Poultry Seasoning, Ground White Pepper, Celery Salt and Cracked Black Pepper. Follow the same steps for the Chicken Thighs. Roast Chicken Breasts in Oven till skin is crisp at 400 for 45 mins and Thighs for 35 mins at 425. Let Chicken Cool for 15 to 20 mins and Debone and Shred Chicken. Chicken can be cooked ahead and shredded for use later.
Mix 2 Cups of Bisquick with same spice mixture as the chicken. Once the spices are mixed with the bisquick add 2/3 Cup of Milk and mix until a soft dough forms. Let the dumpling mixture rest 10 to 30 minutes at room temperature.
Take a stock pot add your shredded chicken and chicken stock bring to a boil for about 30 minutes. Taste to see if needs more seasoning and add to boiling stock as needed. Once it is boiling add the dumplings by dropping onto boiling chicken and stock turn heat down and cook 10 mins uncovered and 10 mins covered.
Serve with Oyster Crackers, some cracked black pepper, and a Dash of Louisiana Hot Sauce
Note: We like lots of chicken in our dumplings and this recipe makes a lot of dumplings. You can cut the amount of chicken to your taste. We usually have leftovers for a week from a batch.
I found this recipe on the back of couscous box a number of years ago, I think it is very tasty. It is an easy go to quick dish that we like. I did however make it with a twist this time. I prefer to cook with wine that I would drink, Instead of steaming the broccoli along with the couscous I roasted it in the oven for a twist on old dish
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water or chicken or vegetable stock
2 tablespoons white wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.
I discovered this recipe a number of years ago. It is really easy to make and tastes good.
Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1
lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk
Directions:
COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.
This recipe was given to me by my dad. He took over all the cooking when my grandmother passed away 15 years ago. She was a wonderful cook and this sounds like something that she would like.
Chicken and rice soup
Ingredients
1 lb of chicken breasts cooked and chopped
1 box uncle ben’s wild rice (23 herbs) regular not fast cook dump it all in pot, including the packet
2 cans chicken broth
1-2 can of water (I use the broth from cooking the chcken breasts)
1 small onion, chopped
1 can cream of celery soup
1/2 tsp tarragon
1/2 tsp black pepper
1 can mushrooms
Directions
Boil your Chicken for 30-40 minutes.
Mix all together and bring to a boil. Simmer for at least 45 mins to cook the rice,
I usually start mine on the stove in the pot I cooked the chicken in and then transfer to crockpot for
the rest of the day, low heat. If too thick add water or chicken broth. Very hearty.
A few years ago I discovered this recipe over at Kraft. It is tasty and easy to make. As with all of my recipes I season to mine and my husbands tastes.
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings,
1 cup each
Ingredients
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.
Substitute
Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.
This was one of the first recipes that I ever received. It was given to me when my husband and I got married over 15 years ago. Again this is not one I have made in a long time. Maybe I will make it next week.
6-8 chicken breasts – cooked & boned
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1 stick Ritz crackers – crushed
1 stick of butter – melted
2 TBS poppy seeds
Arrange chicken in a 9×13″ pan. Spread mixture of soups & sour cream on top.
Sprinkle with cracker crumbs. Top with melted butter & poppy seeds.
Bake at 350°F for 30-40 minutes or until bubbly. Serves 6-8 people.
I originally found this recipe over at Near East. They have some pretty easy recipes.
1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into
1/2-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups firmly packed chopped fresh spinach or one 10-ounce package
frozen chopped spinach, thawed and well-drained
1-1/4 cups water
1/2 cup sliced fresh mushrooms
2 tablespoons dry white wine or lemon juice
1 package (5.7 ounces) NEAR EAST Herbed Chicken Flavor Couscous Mix
Grated Parmesan cheese
In large skillet, heat olive oil over medium heat Add chicken, onion and
garlic; cook 3 to 4 minutes, stirring frequently, or until chicken is no
longer pink inside.
Stir in spinach, water, mushrooms, wine and contents of Spice Sack;
bring to a boil.
Stir in couscous; cover and remove from heat; Let stand 5 minutes; Fluff
couscous lightly with a fork; Sprinkle with cheese.
Crockpot Chicken and Mushrooms
4 boneless skinless chicken breast
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken brothAfter removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper,
and paprika, then place in the crockpot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.
I found this recipe on the back of couscous box a few years ago, I think it is very tasty.
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water
2 tablespoons white cooking wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.