Making Chicken and Dumplings With Bisquick And Sour Cream
Chicken and Dumplings Made With Bisquick and Sour Cream
I find that sometimes after I bake a nice, big, plump chicken, there will be chicken that is 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. It uses sour cream, which is a little unusual, but really adds to the texture and the flavor.
This is one of the foods I call "Southern comfort food." It's a nice hot dish to serve when the weather is cold.
- ¼ Cup Butter
- ½ Cup chopped Onion
- 2/3 Cup Flour
- ½ Teaspoon Salt
- 1 Can (10 1/2oz. ) Chicken Broth
- 1 Can (10 1/2oz.) Chicken Gravy
- 1 Cup Water
- 2 ½ Cups of Cooked Chicken you have cubed
- 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
Use a large, heavy pot. Melt the butter; Add the onion. Stir well. Add the sour cream, the broth and chicken gravy, and water. Stir well. NO LUMPS! Cook until the mixture is bubbly and thickened, stirring constantly. Stir in the chicken and frozen peas. Simmer over low heat while you mix the dumplings.
Chicken Is Added
Mix the Bisquick and milk together to form soft dough. Drop by large spoons into the simmering mix. Simmer this for 10 minutes, uncovered.
Cover, and simmer for another 10 minutes until the dumplings are plump and done
Dumplings Are Added
Seasoning Is Added
Almost Ready To Eat
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© 2011 Mary Hyatt