Lazy Gluten Free: Gluten Free Chicken and Dumplings

Gluten Free Chicken and Dumplings

Sunday. A day of rest, relaxation, and family time. I have always enjoyed Sundays, whether they involve visiting the family and enjoying a meal together, or just lazing around at home. On those days when we stay home, I try to make a meal that is a little more involved than I normally would during the week. I say "a little" because I still prefer meals that come together quickly. What can I say, I'm a hungry girl. 

I came across this recipe in the Betty Crocker Gluten-Free Cooking cookbook. I have never really been a huge fan of Chicken and Dumplings, but something about this recipe appealed to me. I'm glad I decided to try it since it became an instant favorite with Steven (he said it may be the best chicken and dumplings he has ever had!), and I liked it too. Not to mention, it was pretty easy to put together despite being a little more involved. This was definitely a perfect Sunday dinner.

Gluten Free Chicken and Dumplings

You will need (Chicken Mixture):
2-1/2 cups Progresso chicken broth
1-1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon gluten-free seasoned salt
1/4 teaspoon pepper
1 cup milk
3 tablespoons cornstarch

You will need (Dumplings):
3/4 cup Bisquick Gluten Free mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1 tablespoon chopped fresh parsley

In a 3-quart saucepan, heat broth, chicken, vegetables, salt, and pepper to a boil. In a small bowl, mix 1 cup of milk with the cornstarch with a whisk until smooth. Stir the cornstarch mixture into chicken mixture and heat just to boiling.

In a small bowl, mix together dumpling ingredients with a fork until blended. Gently drop dough by 8 rounded spoonfuls (or smaller if you want more dumplings) into boiling chicken mixture.

Cook uncovered over low heat for 10 minutes. Cover and cook an additional 15 minutes. 

Yield: 4 servings. 

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