How to Make Chicken and Dumplings With Bisquick and Sour Cream

Mary learned to cook at her mother's knee. She likes to share recipes for some of the old-fashioned dishes she still serves her family.

Cook Time

Chicken With Sour-Cream-and-Bisquick Dumplings

This is one of the foods I call "Southern comfort food." It's a nice hot dish to serve when the weather is cold.

I find that sometimes after I bake a nice, big, plump chicken, there will be some left over. This is a good way to use those leftovers. I have used chicken that has been boiled, but I personally like the flavor of baked chicken better. This recipe calls for sour cream, which is a little unusual but really adds to the texture and the flavor.

Ingredients:

• ¼ cup butter
• ½ cup chopped onion
• 2/3 cup flour
• ½ teaspoon salt
• 1 can (10 1/2 ounces) chicken broth
• 1 can (10 1/2 ounces) chicken gravy
• 1 cup water
• 2 ½ cups cooked and cubed chicken
• 1 small package of frozen English peas or mixed vegetables of your choice
• 1 cup sour cream
• 2 cups Bisquick
• 2/3 cup milk
• Seasoning of your choice

Instructions for Broth

1. In a large, heavy pot, melt the butter.
2. Add the onion and stir well.
3. Add the sour cream, broth, chicken gravy, and water. Stir well so there are no lumps!
4. Cook until the mixture is bubbly and thickened, stirring constantly.
5. Stir in the chicken and the frozen peas.
6. Simmer over low heat while you mix the dumplings.

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Instructions for Dumplings

1. Mix the Bisquick and milk together to form soft dough.
2. Collect a large spoonful of the dough and drop it into the simmering broth mix. Simmer this for 10 minutes, uncovered.
3. Cover and simmer for another 10 minutes until the dumplings are plump and done.

© 2011 Mary Hyatt