Chicken and Dumplings with Bisquick

Chicken and Dumplings with Bisquick

Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick mix.

Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
659 Calories

Recipe Instructions

Step 1
Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
Step 2
Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
Step 3
Scrape chicken drippings from the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
Step 4
Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

Ingredients

  • 4 slices bacon
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 stalks celery, chopped
  • salt and ground black pepper to taste
  • 1 cup chicken broth
  • 2 carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup 2% milk
  • 1 pound skinless, boneless chicken thighs
  • 2 tablespoons clarified butter
  • 1 cup baking mix (such as Bisquick®)
  • 5 new potatoes, chopped
  • 0.33333334326744 cup milk
  • 0.25 teaspoon smoked paprika
  • 0.5 red onion, finely chopped
  • 0.5 (10 ounce) package frozen corn

Categories

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