I know this is easy put...?!


Question:

I know this is easy put...?

I LOVE Chix and Rice and Chix and Dumplings... I know they are pretty easy what are some of your fav. recipes on this classic and delicious MEAL


Answers:
Chicken and Dumplings
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Chicken and Rice Casserole
2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.


=)

look on ask.com for some good recipes

Zesty Chicken and Dumplings

3/4 cup KRAFT Zesty Italian Dressing, divided
6 chicken thighs (2 lb.)
1 medium onion, chopped
1-1/4 qt. (5 cups) boiling water
2 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. salt
1/3 cup shortening
1/2 cup milk

HEAT 2 Tbsp. of the dressing in extra-large skillet or Dutch oven on medium-high heat. Add chicken, skin-sides down, and onions. Cook 4 min. on each side or until chicken is browned on both sides, stirring onions occasionally. Cover. Reduce heat to medium-low; simmer 15 min. Add remaining dressing and the boiling water; cover. Simmer an additional 15 min.; strain. Chop the chicken; discard skin and bones. Return the chopped chicken and strained liquid to skillet.
SIFT flour, baking powder and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms a stiff dough. Place on lightly floured surface; knead 8 to 10 times or until smooth. Roll out dough to 1/4-inch thickness; cut into 1-inch squares.
ADD dumplings to the boiling soup; cover skillet with lid. Reduce heat to medium-low; simmer 40 min. or until dumplings are cooked through.


Creamy Chicken and Cheddar Rice

1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups instant white rice, uncooked
2 cups chopped fresh broccoli
1 cup KRAFT Shredded Cheddar Cheese

SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.

I love the way my grandma made it which was to cook your rice, probably 4 cups depending on how many to serve. Pull apart boiled chicken and add to rice with a can of cream of mushroom or cream of chicken soup. Add water to desired consistency and bake for 20 min

I saute the chicken in olive oil, garlic, olives, capers, chopped onions & bell peppers and also a bit of prapika & cumin once chix ins brown on all sides add some wine or 1 can of beer add some tomato sauce or paste and let it simemr for a couple minutes, this way you'll partially cook the chicken and also cook of the alcohol, then check for seasoning and add the rice, stirr and mix well then add 1 cup of liquid for each cup of rice and stirr, check for taste and add seasoning if needed, then over me-high heat let is simmer until wateris evaporated, stir well and cover for 20- -25 minutes, cook onver a med-low flame. Do not mess with the rice until at least 20 min. has pass, then take uncover and stir with a for, this way you'll fluff the rice up, enjoy !!!

Chicken and Dumplings is my husbands FAVORITE meal. But I can't seem to make it as good as his mother - go figure. The best I have been able to come up with that is pretty easy is this recipe.

3 chicken breast
1 bag of baby carrots
1 large onion
1 bay leaf
1 sprig of thyme
1 container of refridgerator biscuts
1 box of chicken stock

I sautee the chicken breast in a large pot with olive oil. I cook it all the way through. I take the chicken out of the pot and put in on a dish. In the left over pan I fry up the onions, thyme, bay leaf and carrots for about five minutes, you may need to add a little more olive oil. In the same pan I add 2 tbsp. of olive oil and butter. To this I add 4 tbsp. of flour and cook this for about five minutes. Then I slowly whisk in the whole quart of chicken stock. It will seem kind of thin for chicken and dumplings, but it's okay. Taste it for salt and pepper. Make sure it tastes good. Then take the fridge biscuts and cut them into quarters and add them to the simmering stock. While they are cooking, dice up the chicken and add it to the mix. It should only take about 10 minutes once you add the chicken for it to get real thick. YUM! Not as good as my mother in law's but it is still good.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources