Irish Chicken & Dumplings

For those of you wanting create an Irish meal to celebrate St Patrick's Day, but do not have a taste for Corned Beef, this one is for you. I've heard that 'Chicken and Dumplings' are Irish comfort food at its best. This is one version of the classic recipe.

2 cans cream of chicken soup
3 cups water
1 cup sliced or chopped celery
2 medium onions, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 whole carrots, sliced (about 4 cups)
1/2 cup frozen green peas
2 large potatoes, cut into 1/2-inch slices, then quartered
1 1/2 cups Bisquick baking mix
1/3 cup buttermilk
1/3 cup half-and-half or milk
In large saucepan, add condensed soup, water, celery, salt if desired, onions, poultry seasoning, pepper, chicken breasts, potatoes, and carrots. Bring to boil, reduce heat to simmer, and cover pan. Simmer over low heat about 30 minutes.
Remove chicken from the saucepan, shred it into bite-sized pieces (or break up into pieces in saucepan using a spatula), return to saucepan, and stir in the peas. Add Bisquick, buttermilk, and half-and-half to medium-sized bowl and blend to make a soft dough. Drop dough by tablespoonfuls into the simmering stew. Cover pan and simmer about 20 minutes. Uncover pan and simmer 10 minutes more. Serve hot!


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