Cooking Chicken ‘n Dumplings With Jack – Bisquick with chicken breasts and stock

cooking chicken and dumplings
Jack shows us his special way of making Chicken ‘n Dumplings using a sealed packet set up.

Here is Jack’s recipe:
Boneless…Skinless Chicken Breasts
Unsalted Butter
Salt…Pepper and Garlic Powder
Cooking Spray
Chicken Stock
Preheat oven to 400F / 204C

Sit your Chicken on foil coated with cooking spray, season as desired. Top chicken with a slice of unsalted butter, spray another piece of foil and top chicken, fold up all edges at least 3 times to make a sealed packet. Place foil pack on a rimmed baking sheet just to be safe.

Bake for 45 min.

Mix Bisquick with Chicken stock to make a thick batter.. Add 2-3 inches of stock to pot and bring to a high simmer.. Add dumpling mix by large spoonful and do not over fill pan.. Dumplings will swell. Cook uncovered at a simmer for 10-12 min then cover and continue to cook for another 10-12 min.
Bisquick has measurements on the box if you chose just use chicken stock in place of water for a more flavorful dumpling..

Feel free to also add veggies to foil pack.. He sometimes uses onions and baby carrots for increased flavor.

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