Does anyone know where I can find a recipe for chicken & dumplings?

Tons of recipes on line. Google.

I could give you my grandma's. She made the best and we always had apple fritters for dessert.

oooo that sounds good, i love apple fritters too :)

*edited for a spelling error lol

I use allrecipes.com or recipeczar.com If I can't find it on one I can find it on the other.

I have a great 30minute chicken and dumpling recipe and a homemade recipe


30 Minute Chicken and Dumplings

1) 14.5 oz can Sweet Sue Chicken Broth
1) or 2) 5 oz can Sweet Sue Premium Chicken Breast
1) optional 12 oz bag No Yolks Egg Noodles, Extra Broad
1) 16 oz can Pillsbury Grands refrigerated biscuits

Salt, Pepper, Parsley and Tarragon

Combine broth, 1/2 can of chicken (or one of two cans) and add tarragon/parsley seasoning for taste, bring to boil in pot.

Add optional egg noodles, cook to just before desired softness.
While noodles are cooking open biscuits
Once noodles reach desired softness open biscuits, gently kneed into a ball then Bring pot back to a boil.

Once Broth is boiling, pull apart desired dumpling sizes and drop into pot, sprinkle remaining chicken into pot allowing for some to attach to dumplings.

Season to taste with salt ad pepper(should the sodium content in broth might be high enough already, take care to taste this prior to re-seasoning)


ciao for now will post scratch recipe later tonight

Good shot, LordCole! Been wondering how to make those things forever. Would sure like to know how to make scratch dunplings too whenever you get around to it.

We have an old family recipe that everyone's been trying to get for years. I'd tell you but it's a secret.

I did see in one of my local grocery stores (in the frozen section where the biscuits and garlic bread is stored) they had homemade frozen dumplings for just that. Never tried them, but they did seem pretty convenient if you are in a pinch for time.

Scratch Chicken and Dumplings (w/noodles)

DISCLAIMER
****
I do not use cooking times on my dishes as I stand there the entire time to baby my food as it cooks.
****

Ingredients:(shopping list)

1 lb mixed chicken hearts, livers and gizzards
2 lbs boneless skinless chicken breast
6 cups flour
4 tsp baking powder
2/3 cup milk
10 eggs
5 tbsp butter
1/2 cup olive oil
1 red onion, or sweet white
2 cloves of garlic
1/4 cup white cooking wine
pepper, salt, bay leaves, dried rosemary, dried basil, dried parsley, dried tarragon

6 quarts of water

I recommend an 8 quart stock pot w/lid and 15" Iron Skillet; You can use teflon coated skillet you just have to "baby" your chicken more.

Chicken Broth:
Pre-heat skillet; when it is hot enough a few drops of water will dance and sizzle then disappear.
finely chop 1/4 onion(I mean so fine it is almost liquid)
finely chop 1 clove garlic(same way you did with the onion)
1/4 cup of olive oil
1 lb mixed chicken hearts, livers and gizzards

Turn heat down on skillet to about medium, so your oil will not instantly cook off. Pour Olive Oil into skillet and quickly add chipped onion and garlic. Roll your skillet so the onion and garlic are evenly coated and return your skillet to the heat(if using electric stove you will want to use a wooden spoon to gently coax your onion and garlic into releasing their flavors into the oil). Once you smell the onion and garlic release add your chicken parts and again roll your skillet to coat the chicken parts with the mixture. Return the skillet to the heat and lower the flame or temp to low.

With your 8 quart pot, add 4 quarts of water, 1/2 onion(chopped but not abused like what we did before), 3 bay leaves, 1 tsp pepper, 2 tsp salt, 1 tsp rosemary, 1 tsp basil, 3 tsp parsley, 2 tsp tarragon.
(My father argues here that we should use carrots and celery, I love my father but we are making chicken and dumplings not chicken noodle soup. You can add these vegetables if you like, just remember not to let them cook into mush)
Bring the mixture to a boil, all the while do not forget about our chicken parts, make sure they do not burn.
Carefully add the chicken parts to the boiling water, DO NOT pour the contents of the skillet into the boiling water, we need the flavors of the oil in the skillet for the rest of our chicken.

Don't turn the heat down, you will want it boiling for the remainder of the process.
This is going to need to cook for a while, as it does you may want to add a bit of water to the the broth as it goes down, You'll want to maintain 4 quart level in the pot during this process, even with the pound of chicken parts. Also try to keep the lid on the pot as much as possible.

In the skillet, add 1/4 cup olive oil, 1/4 chopped onion, 1 clove chopped garlic. As before we want to roll the skillet til the onion and garlic are coated in oil.
Now carefully place the chicken breasts into the skillet. With a fork poke the breasts several times so there are small holes throughout them.
Drizzle 1/4 cup white cooking wine over the breasts, don't worry if it is not even the holes we made earlier will fix this.
Maintain a low heat and let breasts cook like you would normally.

Dumplings Prep:
2 cups flour
1 tsp salt
4 tsp baking powder
2/3 cup milk
1/4 tsp pepper
1 egg well beaten
3 tbsp butter melted

In a mixing bowl combine flour, salt, baking powder and pepper and stir until well mixed. Fold in egg and melted butter then slowly add milk just until the mixture is moist. Once dough is thoroughly confused set it aside. (Gran used to cover it in plastic and place it in the fridge til she was ready for it, I don't because it makes the dumplings feel heavy after they are cooked. This is, again, up to you)

Check your chicken breasts, make sure they do not burn and stir your broth. The broth should start to look heady like a dark beer. Also do not forget to add water as needed to maintain that 4 quart line.
If the chicken breasts are done go ahead and remove them from the skillet and set them aside to cool.

OPTIONAL if you do not want noodles skip this part.
Noodles Prep:
2 tbsp butter
4 cups flour
9 beaten eggs
salt
Knead together the flour and butter til flour is a beaded texture. Mix in the eggs and knead together to form a ball. Sometimes due to weather or just luck the mix ends up too sticky just add a little more flour til is is about like playdough. Sprinkle flour on the area where your going to roll out the dough. I do this by hand like Gran does. Carefully roll out and flatten the dough out so it is roughly an 1/8 thick. If you do not have room on the surface area just divide the dough in half. Once you get it flattened and sorta square lightly sprinkle the top with flour. With a butter knife, cut the noodles into 2" x 3" rectangles and place on a plate or dish.

At this point the Broth should be about ready, stir and check taste. Salt or season as you see fit. Also check the water line again.
Now you want to cut and/or pull apart your chicken breasts, if they are still a little pink do not worry, your going to finish cooking them in the broth.
Carefully remove the chicken parts from the boiling water, discard and then add your chicken torn/cut chicken breast.(If the breasts were still pink let them cook for ten to fifteen minutes)

Once the chicken is fully cooked and the broth is the desired taste, gather up your noddles and push them down into the pot. Don't stir the Noodles until they are cooked all the way through, the will break apart if you stir them. (I don't know how long that takes for them to cook, but at this point everyone in the house is going nuts from the smell of the cooking food. You'll just have to baby them)

After your sure the noodles are done or if you did not add noodles, with two large table spoons, begin scooping out clumps of dumpling dough and dropping it into the boiling water.
I like to hold back some of my chicken breast and add it in as I toss in the dumplings, make the chicken stick to the dumplings. but hey that is just me.

Pick out the last dumpling you dropped an kinda torture(as in poke prod and otherwise foostigate) it while the rest cook, once that one is done the rest will be.

****
Whew that was a lot to type... I never wrote any of my recipes down before and your not getting some family secret, so I hope you guys enjoy as much as I do.

Those look like great recipes.

Just for the record, my mother made the best chicken and dumplings in the world. The secret to her dumplings was that she make standard Crisco pie crust exactly like many people make pies. She then cut the dough in half inch strips about an inch or so long and put them in the chicken pot to cook. The dumplings were to die for! She didn't use broth, she just cooked with whole chickens and added large amounts of black pepper to the usual ingredients.

Good stuff!

Both are Great sites,an if you don't want to make your own dumplings,use pillsbury biscuits as your dumplings,just open an cut in to half or 1/4 desire dumplings,easy short cut!