Sandra Lee Chicken and Dumplings
Sandra Lee Chicken and Dumplings

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sandra lee chicken and dumplings. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sandra Lee Chicken and Dumplings is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sandra Lee Chicken and Dumplings is something that I’ve loved my whole life.

With the stew still simmering over low heat, stir in dumplings a few at a time. Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour.

To begin with this recipe, we must first prepare a few components. You can have sandra lee chicken and dumplings using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sandra Lee Chicken and Dumplings:
  1. Take 2 lb store bought roasted chickens (2)
  2. Prepare 2 tbsp Vegetable oil
  3. Prepare 7 oz Chopped onion, Ready Pac
  4. Make ready 14 oz Carrot sticks, chopped Ready Pac
  5. Get 14 oz Celery sticks, chopped Ready Pac
  6. Make ready 14 oz Chicken broth (6 cans)
  7. Take 2 tsp poultry seasoning
  8. Get 1 tsp Salt
  9. Prepare 1/2 tsp ground black pepper
  10. Make ready 1 tbsp flour for dusting
  11. Get 16 oz Pillsbury Grands buttermilk biscuit dough (16.3 oz)
  12. Take 10 oz Campbell's condensed chicken gravy (10.5 oz)

Food Network food with ingredients, steps to cook and reviews and rating. Whisk together the baking mix, milk, eggs, and half of the butter until smooth. For the dumplings: While the chicken is simmering, make the dough for the dumplings. In a medium bowl, whisk together the milk and eggs.

Instructions to make Sandra Lee Chicken and Dumplings:
  1. Total cook time is 50 minutes
  2. Remove skin and bones from chickens; shred meat into large pieces. Set aside.
  3. In a heavy pot, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
  4. Add broth, poultry seasoning, salt, pepper and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
  5. While stew simmers, prepare dumplings. On a flour dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut biscuits into 1 inch wide strips. Set aside.
  6. Skim of any scum that has risen to surface of soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitted lid and simmer for 10 minutes more. Ladle into bowls and serve piping hot.

Stir to combine, then add browned chicken. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. This is my mom's recipe for classic chicken and dumplings.

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