I recently received a request for a chicken and dumplings recipe. Try this one from the Better Homes & Gardens Cookbook, 12th edition, published in 2012:

Chicken and Dumplings

6 servings

Prep: 30 min. Cook: 47 min.


2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks)

1 medium onion, cut into wedges

1/2 teaspoon dried sage or marjoram, crushed

1 bay leaf

1 cup sliced celery (2 stalks)

1 cup thinly sliced carrots (2 medium)

1 cup sliced fresh mushrooms (optional)

1 recipe Dumplings

1/4 cup all-purpose flour


1. Skin chicken. In a 4-quart Dutch oven combine the chicken, onion, sage, bay leaf, 3/4 teaspoon salt, 1/4 teaspoon black pepper and 3 cups water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.

2. Meanwhile, prepare dumplings. Spoon the dumpling batter into 6 mounds on top of the chicken. (Do not spoon the batter into the cooking liquid.) Return to boiling; reduce heat. Simmer, covered for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings and vegetables to a serving platter; keep warm.

3. For gravy, pour 2 cups of cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir 1/2 cup cold water into the 1/4 cup flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables and dumplings.

4. Dumpling: In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened.

Nutrition Facts:

322 calories, 11g total fat (3g sat .fat), 77mg chol., 672 mg Sodium, 25g. carbo. 2g fiber, 29g protein

Daily Values: 103% vit.A, 6% vit.C, 10% calcium, 15% iron

Exchange: 1 Vegetables, 1 1/2 Starch, 3 Medium–Fat Meat

Spicy Chicken and Rice Bake

6 servings

Prep: 20 min. Oven: 375°F Bake: 45 min


2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks)

1/2 cup chopped onion (1 medium)

1/2 cup chopped green sweet pepper

2 cloves garlic, minced

1 tablespoon cooking oil

1 15-ounce can black beans, rinsed and drained

1 14 1/2–ounce can diced tomatoes, undrained

1 cup tomato juice

1 cup frozen whole kernel corn

2/3 cup uncooked long grain rice

1 teaspoon chili powder

1/8 to 1/4 teaspoon ground red pepper



1. Skin chicken; set aside.

2. In a large saucepan cook onion, sweet pepper and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.

3. Bake, covered, in a 375° oven for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.

Nutrition Facts:

355 calories, 9g total fat (2g sat .fat), 77mg chol., 728 mg Sodium, 39g. carbo. 6g fiber, 33g protein

Daily Values: 10% vit.A, 41% vit.C, 6% calcium, 18% iron

Exchange: 1/2 Vegetables, 2 1/2 Starch, 3 1/2 Medium–Fat Meat

Contact the Harrison County Extension Office at (903) 935-8414 for more information on this topic.

Louraiseal McDonald is the Harrison County Extension agent for family and community health.