Savor the old-fashioned flavors of this easy-to-do chicken and dumplings meal.
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2 tablespoons Land O Lakes® Butter
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 small (1/2 cup) onion, sliced
2 cups water
1 1/2 cups baby carrots, halved
1 rib (1/2 cup) celery, sliced
2 teaspoons instant chicken bouillon
1/2 teaspoon lemon & pepper seasoning
1 (9-ounce) package (1 1/2 cups) frozen cut green beans
1/4 cup water
2 tablespoons all-purpose flour
1 1/2 cups pancake and baking mix
1 tablespoon poppy seed
1/3 cup sour cream
1/4 cup milk
Melt butter in 12-inch skillet until sizzling. Add chicken pieces and onion; cook over medium-high heat, stirring occasionally, 4-6 minutes or until lightly browned. Add 2 cups water, carrots, celery, bouillon and lemon & pepper seasoning. Continue cooking 3-5 minutes or until mixture comes to a boil. Cover; cook 4-6 minutes or until carrots are crisply tender. Stir in green beans.
Stir 1/4 cup water and flour together in bowl; stir into chicken mixture. Increase heat to medium-high. Cook, stirring occasionally, 2-3 minutes or until mixture comes to a boil.
Combine baking mix and poppy seed in bowl. Add sour cream and milk; mix with fork just until moistened.
Reduce heat to medium.Drop dumpling mixture by rounded tablespoonfuls onto hot chicken mixture. Cook, uncovered, 5 minutes. Cover; continue cooking 8-10 minutes or until dumplings are no longer doughy.