Mike's EZ Chicken & Dumplings. Great recipe for Mike's EZ Hot BBQ Chicken Hoagies & EZ Baked Beans. Clean and trim fat from your de-thawed chicken and lay in the base of your crock pot. Place any additions on top of chicken if you choose them.

This recipe is geared more towards the budding chefs in our community just learning to cook. It's also versitile allowing you to make it relatively simple. Or, with a little more effort, even better! You can have Mike's EZ Chicken & Dumplings using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mike's EZ Chicken & Dumplings

You need of Chicken Soup.
It's 2 large of Boneless Chicken Breasts [or, 2 lbs pre-shreadded - pre-cooked chicken from your deli].
It's 2 box of 32 oz Chicken Broth [with sodium].
Prepare 2 can of Campbells Condensed Cream Of Chicken Soup.
It's 1 can of Campbells Condensed Cream Of Mushroom Soup [or, a can of cream of celery if unavailable].
It's 1 can of 28 oz Carrots, Onions & Celery In Water [drained - or, you can chop fresh vegetables - 1/2 cup each].
It's 1 can of Large Pillsbury Biscuits [or more if you'd like a thicker soup].
It's of Optional Items - Fresh Vegetables, Herbs & Spices.
It's 1/2 tsp of Each: Thyme - White Pepper - Garlic Powder - Chicken Bullion - Onion Powder.
It's 2 tbsp of Dried Minced Onions [if you don't use fresh or canned onions].
It's 1/2 cup of Each: Fresh Onions - Peas - Sweet Corn - Fresh Celery [with leaves].
Prepare of Fresh Parsley.
Prepare 2 small of Bay Leaves.
Prepare 4 medium of Sourdough Loaves.

Feel free to employ the fresh vegetables. View the online menu of Mikes Chicken and other restaurants in Dallas, Texas. Please check with the restaurant directly. Mikes Chicken « Back To Dallas, TX.

Mike's EZ Chicken & Dumplings instructions

● Boil dethawed chicken breasts and both boxes of chicken broth for 25 minutes uncovered. Once fully cooked - remove and cool slightly. ● Drain your broth through a strainer over another pot. Pour strained, cleaned broth back into pot. Place bay leaves back in broth. Whisk all cans of soup into broth. Shred chicken and place back into broth. ● You can also purchase 2 pounds of precooked, pre-shreadded chicken from your local deli..
● Add one drained can of carrots, onions and celery and add any additional ingredients you desire to your pot. Be careful in adding any additional salt if you're using broth with sodium. ● Know that you can add fresh carrots, celery and onions. Just make certain they are all small chopped. You'll have to increase boil time as well until softened..
● Simmer on high for 10 minutes or, 15 to 20 minutes if using fresh vegetables. Stir occasionally. Otherwise, you'll develop a sturdy skin on the top of your soup. ● Remove bay leaves at this point if opting to employ them..
● Fifteen minutes prior to serving - turn up soup to a heavy boil. ● Tear raw biscuits into 4's or even smaller, if you'd like. ● One by one - leaving space between each dumpling or they'll sick together - add dumplings to your boiling pot and boil for about 8 to 10 minutes. ● With a spoon, stir from the bottom/base [not the top] of the pot as to not break up your dumplings. Stir regularly as the chicken WILL stick and burn at the base of your pot at such a high boil. ● Test one dumpling at 8 minutes to check for raw dough in the center. It'll look darker than the outside if still raw. If so, b.
● If serving in bread bowls, gently hollow out the insides - leaving a sturdy outer shell. Ladle soup into the bread cavern you've created. Garnish bread rim with fresh parsley and serve immediately. ● Or, just serve in a traditional soup bowl. Enjoy!.
● Authors Notes: If serving in bread bowls you'll want your soup to be a bit thicker as to not seep out of the bowls. ● To thicken your soup, you can mix 2 tablespoons Corn Starch and one tablespoon water. Mix well and slowly add to your hard simmering soup. Mix well in soup. It'll thicken up as it simmers so add starch slowly. ● But don't thicken with corn starch until you see how much your soup tightens up with the addition of your dumplings. They will firm your soup up quite a bit. ● Conversely, if you find your Chicken & Dumplings are too thick for your liking - jus.

A little longer if you're leaving large pieces whole. Specialties: Have you ever had tenders so juicy that they melted like butter in your mouth? We absolutely do tenders right just like that! We hand-cut tenderloins fresh daily, hand-battered them after we receive orders (nothing is… MIKE'S ORIGINAL CRUNCHERS the sweet, savory and crunchy chicken that started it all. battered and breaded chicken tenders in crunchy cornflakes. Great recipe for Mike's EZ Cheesy Chicken & Rice.