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I love homestyle chicken and dumplings. Knowing my son’s love of starches, I figured he would too, but since he needs a gluten-free diet I wanted to find a way to make them gluten-free. I started with the dumpling part of the Betty Crocker Gluten-free Chicken And Dumplings recipe. I wanted a creamy dish, so I had to use Lipton Creamy Chicken Cup-A-Soup as my base, as it is gluten-free and their canned cream of chicken soup isn’t.
- 1.5 lbs. boneless chicken breast, cut into chunks
- 2 boxes Campbells cream of chicken cup-a-soup
- 3 tbsp butter
- 48 oz boiling hot water
- 1 16 oz bag steamable mixed vegetables
- 3/4 cup Bisquick Gluten Free mix
- 1/3 cup milk
- 2 tablespoons butter or margarine, melted
- 1 egg
- 1 tablespoon parsley
Lightly spray inside of crockpot with nonstick cooking spray.
Place contents of soup mix packets into crockpot.
Add hot water into crockpot. Mix throughly with soup mix.
Place chicken into crockpot.
Add the 3 tbsp butter into crockpot.
Cook on high for 5 hours.
When about 4 hours have gone by, combine the dumpling ingredients in a bowl.
When 4 1/2 hours have gone by, add in the dumpling mix. I used a heaping tablespoon.
Make sure your dumplings are covered by the soup on top. If you don’t they’ll still be edible but a bit grainier.
Cook on high for 30 minutes.
When there are 5 minutes left, microwave the vegetables according to package instructions.
Add the vegetables to the crock.
Give a quick stir to mix.
This was my first shot at this recipe. The resulting dish wasn’t bad at all. I’m sure I’ll be tweaking it a bit here and there but it is usable at this point. My husband said that it reminded him of a chicken rice casserole. I didn’t agree, I thought it tasted basically like it was suppose to. My son loved it. I would like to find a way to make the dumplings a little smoother, if you have any thoughts on that I’d love to hear them.