Remember a while ago when I talked about my comfort food-making spree?
Well, along with meatloaf and mashed potatoes and quinoa and cheese, I made chicken and dumplings. (Apparently, comfort foods must be a combination of two key ingredients connected by a conjunction. ... Sorry, word nerd.)
I first grew fond of chicken and dumplings as a little girl, when my grandma made this dish for dinner one night. I don't remember a lot of the details about the chicken and dumplings I ate back then, honestly. I just remember that I loved the light, fluffy biscuits floating on top of the stew.
So I was excited to come across this recipe, because it's quick and easy and hearty. I've made it twice since I found it and will undoubtedly make it again.
This version calls for gluten-free Bisquick (it's one of many swell gluten-free recipes from the Betty Crocker website), but you could just as easily make it with regular Bisquick, I'm sure, although you might want to follow a slightly different dumpling recipe than this one if you do that.
What You Need
For the Stew
2 1/2 cups chicken broth
1 1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup milk
3 tablespoons cornstarch
For the Dumplings
3/4 cup Bisquick Gluten-Free mix
1/3 cup milk
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley (or, if you're like me, this time of year you'll just add a few shakes of the dried stuff instead)
What You Do