Ingredients for Baked Chicken With Dumplings And Rice
- 1 1/2 lbs boneless skinless chicken breasts
- Not used; recipe uses 1 cup all-purpose flour and 1 tsp baking powder for dumplings
- 1/2 cup milk
- 1 cup chicken broth
- 10 3/4 oz can cream of mushroom soup
- Water
- 1 cup long grain rice
- 2 tbsp butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1/2 tsp dried thyme
- 1/2 tsp salt (divided)
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 1 tsp baking powder
- Fresh parsley, chopped (optional)
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How to Make Baked Chicken With Dumplings And Rice
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Brown 1.5 lbs boneless, skinless chicken breasts in batches until golden brown on all sides. Remove chicken and set aside.
- Add 1 medium chopped onion and 2 stalks of chopped celery to the skillet and sauté for 5 minutes, until softened.
- Stir in 10.75 oz can cream of mushroom soup, 1 cup chicken broth, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- Return chicken to the skillet. Bring to a simmer then transfer to the preheated oven.
- Meanwhile, prepare the dumplings: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup milk until just combined. Do not overmix.
- Drop spoonfuls of the dumpling batter over the chicken and soup mixture in the skillet.
- Bake for 25-30 minutes, or until the dumplings are golden brown and the chicken is cooked through.
- While the chicken and dumplings bake, cook 1 cup of long-grain rice according to package directions.
- Serve the chicken and dumplings over a bed of fluffy rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
36g
Fat
45g
Carbs
41g
