Rotisserie Chicken and Dumplings
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 Servings
 
The perfect comfort food that has that classic down-home taste.
Ingredients
  • 3 cups dark and white shredded rotisserie chicken
  • 2 medium washed and clean celery stalks chopped into nickel size pieces
  • 2 medium carrots peeled and chopped
  • 1 teaspoon thyme
  • 1 teaspoon celery seeds
  • ½ cup minced onions
  • 1 teaspoons oregano
  • 1 teaspoon parsley
  • ¼ cup chicken bouillon paste
  • 1 teaspoon garlic powder
  • 2 quarts water
  • Salt and pepper for taste
  • 5 tablespoons butter
  • 3 cups Bisquick
  • ¾ cup water
Instructions
  1. In a large pot add the water and shredded chicken, chicken bouillon paste, butter, onion, parsley, thyme, celery seeds, oregano, and garlic powder. Bring the broth to a boil over high; cook 15 minutes.
  2. While the chicken and broth are cooking make the dumplings. In a large mixing bowl stir together baking mix and water to form the dough.
  3. Pinch off dough or use a teaspoon to drop pieces into the boiling broth. Reduce the heat to medium-low. Add the dough in thirds to the broth. Allow the dumplings to simmer for 3 minutes giving the dumplings time to partially cook before stirring. Sink the dumpling deep into the broth. Do the same for the next two batches. Stir from the bottom of the pot to prevent the rotisserie chicken and dumplings from sticking to the pot. Season with salt and pepper to taste if needed. Allow the rotisserie chicken and dumpling to cool for 10 minutes before serving.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/rotisserie-chicken-and-dumplings/