Bobby Flay Chicken And Dumplings

Bobby Flay’s Chicken and Dumplings is made with condensed cream of chicken soup, chicken broth, shredded cooked chicken, and refrigerated biscuit dough. This hearty chicken and dumplings recipe creates a comforting dinner that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 3 (14 ounce) cans chicken broth
• 3 cups shredded cooked chicken meat
• 2 (10 ounce) cans refrigerated biscuit dough

How To Make Chicken And Dumplings?

1. Gather ingredients: Collect all the ingredients to have them ready for use.
2. Prepare the soup base: Stir the condensed cream of chicken soup, chicken broth, and shredded chicken in a large saucepan over medium-high heat until it begins to simmer.
3. Prepare the biscuits: Cut each biscuit into quarters, then gently stir them into the simmering soup.
4. Simmer the dumplings: Reduce heat to medium-low, cover the pan, and simmer for 10-15 minutes until the biscuits are fully cooked and no longer doughy in the center.
5. Serve and enjoy: Once the dumplings are cooked through, serve hot and enjoy!

Recipe Tips:

• Make sure the chicken is cooked: Cook the chicken before adding it to the soup. This saves time and keeps it from being raw.
• Cut the biscuits the same size: When cutting the biscuit dough, make sure all pieces are the same size so they cook evenly.
• Stir the biscuits gently: Don’t stir too much after adding the biscuits. This keeps them whole and stops them from falling apart.
• Simmer the soup: Keep the soup at a low simmer. If it boils, the dumplings can get too hard.
• Check if the dumplings are done: Use a toothpick to check the dumplings. If it comes out clean, they’re done cooking.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken and dumplings cool to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: After cooling, place the chicken and dumplings in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Place the chicken and dumplings in a saucepan over low heat, stirring occasionally. Heat for 10-15 minutes until hot, adding a little broth if it seems too thick.

Nutrition Facts

Serving Size: 1 cup (about 227g)

• Calories 400
• Total Fat 18g
• Saturated Fat 5g
• Cholesterol 50mg
• Sodium 1924mg
• Total Carbohydrate 36g
• Dietary Fiber 1g
• Total Sugars 6g
• Protein 22g
• Vitamin C 0mg
• Calcium 53mg
• Iron 3mg
• Potassium 243mg

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Pot Pie
• Bobby Flay Chicken Chili
• Bobby Flay Lemon Garlic Chicken Bites
• Bobby Flay Chicken Parmesan
• Bobby Flay Chicken Parmesan
• Bobby Flay Grilled Chicken Breast

Bobby Flay Chicken And Dumplings

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: C Chicken And Dumplings

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:6 servingsCalories:400 kcal Best Season:Suitable throughout the year

Description

Bobby Flay’s Chicken and Dumplings is made with condensed cream of chicken soup, chicken broth, shredded cooked chicken, and refrigerated biscuit dough. This hearty chicken and dumplings recipe creates a comforting dinner that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients

• 2 (10.5 ounce) cans condensed cream of chicken soup
  
• 3 (14 ounce) cans chicken broth
  
• 3 cups shredded cooked chicken meat
  
• 2 (10 ounce) cans refrigerated biscuit dough

Instructions

1. Gather ingredients: Collect all the ingredients to have them ready for use.
   
2. Prepare the soup base: Stir the condensed cream of chicken soup, chicken broth, and shredded chicken in a large saucepan over medium-high heat until it begins to simmer.
   
3. Prepare the biscuits: Cut each biscuit into quarters, then gently stir them into the simmering soup.
   
4. Simmer the dumplings: Reduce heat to medium-low, cover the pan, and simmer for 10-15 minutes until the biscuits are fully cooked and no longer doughy in the center.
   
5. Serve and enjoy: Once the dumplings are cooked through, serve hot and enjoy!

Notes

• Make sure the chicken is cooked: Cook the chicken before adding it to the soup. This saves time and keeps it from being raw.
  Cut the biscuits the same size: When cutting the biscuit dough, make sure all pieces are the same size so they cook evenly.
  Stir the biscuits gently: Don’t stir too much after adding the biscuits. This keeps them whole and stops them from falling apart.
  Simmer the soup: Keep the soup at a low simmer. If it boils, the dumplings can get too hard.
  Check if the dumplings are done: Use a toothpick to check the dumplings. If it comes out clean, they’re done cooking.

Keywords:Bobby Flay Chicken And Dumplings