Sunday, September 30, 2007

Chicken 'n Dumplings with Cheesy Garlic Biscuits

I grew up in California; my husband grew up in Tennessee. So, I didn't have my first chicken 'n dumplings until after we met and were visiting his parents in Chattanooga. Nothing is more comforting than some good southern cooking! Turns out the recipe is really simple; it may become one of my go to meals when I get home from work late and don't really feel like slaving away in the kitchen :) The recipe is from my mother-in-law, modified off of the recipe found on the Bisquick box. Instead of mounds of dumplings, the dough gets rolled into thin strips. Unfortunately the dish doesn't have a lot of color, so it doesn't photograph too well, but I promise it tastes much better than it looks in my pictures :)

To save time, you can throw the chicken breasts in the slow cooker and leave it on low for 6-8 hours while you're at work, so the chicken will be ready when you get home. That's what I did today, except I simply cooked it on low for 2 hours while we were at church and the chicken was fully cooked by the time we got home. I'm sure it would be more tender if left in the slow cooker all day...

The recipe for the cheesy garlic biscuits has been floating around the What's Cooking Board for a few weeks now; I think MrsBowen originally posted it. The version I used is from Laney's blog, but the original source isn't cited so if you know where the recipe came from, please let me know. The biscuits don't taste exactly like the Red Lobster Biscuits, but they are to die for! I've already had three since they came out of the oven ;)

*Update: Thanks to Jessica for showing me the original recipe for the biscuits from Bisquick (linked below)

Chicken 'n Dumplings
dumplings recipe from Bisquick
method modified by Joan Presley

2 chicken breasts
1-1/3 cup Bisquick mix
6 tbsp skim milk
salt and pepper, to taste

Boil chicken breasts in salted water (just enough to cover the chicken) until done, approximately 30 minutes to 1 hour (I cooked mine in the slow cooker on low for 2 hrs). Remove the chicken, and set the water aside for later use. Shred the chicken (using 2 forks works really well), or cut into small pieces.

Heat the reserved chicken broth until just barely boiling.

While the broth is heating up, stir the Bisquick mix and milk together until a soft dough forms. Roll the dough out to approximately 1/8" thickness. Cut into strips and add a few at a time to the reserved chicken broth. After they are all added, continue to cook on low for 5 minutes or until the dumplings are done. Add the chicken back to the dumplings, and season with salt and pepper to taste.

Cheesy Garlic Biscuits (aka Red Lobster Cheddar Bay Biscuits)
from Laney's Goodies (original recipe from Bisquick)

2 cups Bisquick mix
1/2 cup shredded cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/4 cup butter - melted

Preheat oven to 450 F.

Combine first 3 ingredients until moist. Drop onto greased cookie sheet. Bake for 8 minutes, or until golden.

While the biscuits are baking, mix melted butter, parsley and garlic.

Pour over hot biscuits and serve.

Makes 8-10 biscuits.


  1. I have got to make those biscuits soon! Your chicken and dumplings look great too. I haven't had that in ages.

  2. mmm yum, I love chicken and dumplings and those biscuits!

  3. Yum! I love chicken and dumplings!

    PS. I think that is the recipe from the back of the bisquik box :)

  4. Oh my gosh. Those biscuits look AMAZING!! I definitely would have eaten at least 6 of them. :)

  5. Ok, your biscuits look amazing!! Great photography. Yummmmm

  6. J, your blog is my new favorite recipe source! I have made so many things you've posted (including these delicious biscuits, which we had with dinner tonight) and they've all been wonderful!

  7. Those biscuits look so good. Nice and golden brown and cheesy on the top.

  8. This looks so perfect. Chicken And Dumplings is one of my favourite foods in the world. It's one of those dishes I grew up with that you can make with "parts", and nobody is the wiser.

  9. Carrots. Cook your chicken with carrots and your broth and subsequently your chicken and dumplings will go from that nondescript off white to a gorgeous, almost buttery gold color. Plus it tastes good too. :) I discovered this very recently myself.

  10. thanks anonymous, for that great tip! i will have to try that next time :)