Whats a quick recipes for chicken and dumplings?

i would like the dumplings made out of biscuits....and if there is a receipe with noodles in it as well.Whats a quick recipes for chicken and dumplings?
Quick Chicken and Dumplings





4 cups water


3 cups cooked chicken, chopped


2 (10 3/4 ounce) cans cream of chicken soup, undiluted


2 teaspoons chicken bouillon granules


1 teaspoon seasoned pepper


2 1/2 ounces refrigerated buttermilk biscuits





Bring the first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.


Separate biscuits in half, forming 2 rouns, cut each round in half.


Drop biscuit pieces, 1 at a time, into boiling mixture, sitr gently.


Cover, reduce heat to low, and simmer, stirring occasionally, 15-20 minutes.Whats a quick recipes for chicken and dumplings?
I make them the following way and everyone seems to go for this recipe.


Boil one chicken in water till tender, remove chicken from bone and strain broth.


Put chicken back in broth.


Take one can of store bought biscuits and cut into squares and drop into boiling broth a few at a time.


Keep top on kettle while dumplins are cooking.


Only takes a few minutes for dumplins to cook.
Might want to check the BISQUICK box, they have an easy recipe I think. What time is dinner? I'll be there!
I'M WITH LIBRAGAL. WHILE THE CHICKEN IS BOILING (I PREFER USING A HEN THOUGH--THE FLAVOR IS SO MUCH RICHER) I ROLL OUT CANNED BISCUITS USING A LITTLE FLOUR AND A ROLLING PIN. I ROLL MINE OUT TO ABOUT 6'; IN DIAMETER. CUT THEM INTO DUMPLINS. SET ASIDE. WHEN THE CHICKEN/HEN IS DONE, DE-BONE AND STRAIN. RETURN MEAT TO THE BROTH AND BRING TO A ROLLING BOIL. SLOWLY ADD DUMPLINS TO BOILING BROTH, STIRRING FREQUENTLY UNTIL ALL DUMPLINS ARE IN. DECREASE HEAT TO LOW AND LET SIMMER UNTIL DUMPLINS ARE DONE.





BE SURE TO WATCH THEM CLOSELY, STIRRING REGULARLY, TO AVOID THEM STICKING TO THE POT.





ENJOY. ENJOY. ENJOY.
Get a box of bisquick, and one chicken boil the chicken follow the directions on how to make the drop dumplings. It takes about an hour and they are great.
HUNGARIAN CHICKEN PAPRIKAS WITH


DUMPLINGS





1 frying chicken, cut into 8 pieces


1 large onion, chopped


4 tbsp. butter


1 tbsp. Hungarian paprika


1 1/2 cups water


1/2 pint dairy sour cream





Dumplings:





3 eggs, beaten


3 c. all-purpose flour


1 tbsp. salt


1/2 cup water





In a large heavy or cast-iron skillet, saut茅 the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.
I know it may be ';cheating'; but I really like the chicken and dumplings slow cooker kit you get in the frozen food section. I think it's by Banquet. It uses a noodle like dumpling.





But my favorite is my Mom's (of course). She boiled a whole chicken and let it cool in the pot. When it was cool enough to take out, she took out the bones and coursely chopped the larger pieces. Seasoned the existing water with salt, pepper, and chopped onion, added the chicken back to the pot and brought it to a boil. She added some celery salt too. While that was boiling she got a can of biscuits and fourthed them. When everything was at a full rolling boil she added the biscuits slowly and let them cook for about 10 - 15 minutes. At the 10 minute mark she would ladel out some in bowls for us. Then we would have to wait until everything cooled off enough to eat (usually about 20 min) although we normally couldn't wait.
The best chicken and dumplings are not quick due to the cooking and de-boning of the chicken. It's best to use a whole chicken for flavor quality, but you can speed up the process by using the bagged chicken breasts ( Pilgrims Pride or WalMart), a can of chicken broth, and the dumplings recipe on the side of a Bisquik box. Add carrots, celery, a little onion, and you're there. Egg noodles work well but this looks and tastes more like chicken noodle soup.
Irish Chicken and Dumplings


INGREDIENTS


2 (10.75 ounce) cans condensed cream of chicken soup


3 cups water


1 cup chopped celery


2 onions, quartered


1 teaspoon salt


1/2 teaspoon poultry seasoning


1/2 teaspoon ground black pepper


4 skinless, boneless chicken breast halves


5 carrots, sliced


1 (10 ounce) package frozen green peas


4 potatoes, quartered


3 cups baking mix


1 1/3 cups milk


DIRECTIONS


In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.


Add potatoes and carrots; cover and cook another 30 minutes.


Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.


Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.








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NUTRITION INFORMATION


Servings Per Recipe: 5





Amount Per Serving





Calories: 722





Total Fat: 11g


Cholesterol: 70mg


Sodium: 3031mg


Total Carbs: 114.8g


Dietary Fiber: 10.4g


Protein: 41.2g


VIEW DETAILED NUTRITION





About: Nutrition Info





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I'm at work, so my recipe is not handy, but I usually go to the recipe on the box of Bisquick mix and use theirs. It should do well for you...





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