Chicken and Dumplings with Bisquick
Hard African Soup

Chicken and Dumplings with Bisquick

Total Time
2h 46m
34m prep · 132m cook
Servings
4 people
Rating
Difficulty
Hard
32 views

Basic chicken and dumplings stew made with Bisquick. Yummo!

Ingredients

  • 2 tablespoons clarified butter
  • 1 pound skinless , boneless chicken thighs
  • 4 slices bacon
  • 5 news potatoes , chopped
  • 2 carrots , chopped
  • 2 stalks celery , chopped
  • 0.5 reds onion , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 cup chicken broth
  • 1 cup 2% milk
  • 1 can condensed cream of mushroom soup , 10.75 ounce
  • 0.5 packages frozen corn , 10 ounce
  • 0.25 teaspoons smoked paprika
  • salt and ground black pepper to taste

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Nutrition Facts

Per serving

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