Chicken and Dumplings

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 egg
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

1. In a 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In a small bowl, mix 1 cup milk and the cornstarch with a wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
2. In a small bowl, stir dumpling ingredients with fork until blended.
3. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
4. Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.


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