Chicken and dumplings are a classic comfort food that is getting a zesty twist with my recipe! This is a chicken and dumplings casserole rather than a traditional soup-like dish we all know and love. I used “Ken’s Steakhouse Dressing” in Dijon Honey Mustard to pump up the flavors, and it goes so well with chicken! I topped it with crushed pretzels because I have always loved honey mustard pretzels and already know the flavors go well together. It really finished off the dish nicely!
FUN FACT: The original “chicken and dumplings” are thought to have originated during the Great Depression because of the short list of ingredients, therefore, a very inexpensive dish to prepare.
Ingredients
Chicken
- 2 Cloves garlic Minced
- 1 Package Boneless, Skinless Chicken Breasts
- 1/2 Cup "Ken's Steakhouse Dressing" in Dijon Honey Mustard
- 3 Carrots Chopped
- 1/2 Cup Green Beans
- 1 Cup Crushed Pretzels
- 32 Oz Carton of chicken broth
Dumplings
- 2 Cups Bisquick Pancake and Baking Mix
- 2/3 Cup milk
Servings: Servings
Units:
Instructions
- Place chicken in baking dish with ½ cup “Ken’s Steakhouse Dressing” Dijon Honey Mustard basted on top. Bake at 350 degrees for 20 minutes and remove from oven.
- While chicken is cooking, sauté cut carrots and add minced garlic in the end and sauté another couple minutes. Cook green beans at this time as well.
- Using a cutting board, shred cooked chicken and place back in baking dish. Add green beans on top, followed by carrots and garlic.
- Mix your dumpling dough in a separate bowl by combining the pancake mix and milk until it forms a dough.
- In the baking dish with the chicken and vegetables, add the chicken stock. Then add small balls of dough all throughout the dish until you have used it all up. Make sure it is submerged under the liquid. Drizzle more Dijon honey mustard dressing on top followed by crushed pretzels. Bake uncovered at 350 degrees for 45 minutes.
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