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  Home » Soups, Stews, Chilis, etc. » Lion House Chicken and Dumplings
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  Lion House Chicken and Dumplings
  Rating:  (4.1) votes 151
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General Information
  Date Posted: 10/3/2009
  Author: {Unknown}
  Hits: 851
  Comments:
  Prep Time:
  Total Time:
  Serves: Serves 8 to 12
Ingredients
8 cups biscuit mix
1 Tbsp. ranch dressing powder
3 cups milk
4 5 large chicken breasts baked and shredded
1 small onion (diced fine)
2 cloves garlic (minced)
1 Tbsp. cooking oil
1 qt. chicken stock
1 qt. half and half
1 Tbsp. fresh chopped parsley
salt
pepper
1 cup corn starch
1 cup water
Instructions
1. Mix together biscuit mix and ranch powder. Add milk and stir to a sticky consistency.

2. Cover a cookie sheet with parchment paper. Spray parchment with cooking spray. Place heaping spoonfuls of the dough on the cookie sheet about 2 inches apart. An ice cream scoop works well for portioning the dough.

3. Put in a 350 deg oven for 8 minutes. Dumpling should be only slightly browned only partially cooked. Hold.

4. In a large sauce pan sweat the onions and garlic in the cooking oil until translucent. Add the chicken stock and half and half. Bring mixture to boil stirring occasionally.

5. In a separate bowl mix the corn starch and water.

6. When mixture comes to a boil add the corn starch slurry to thicken. Stir mixture until it returns to a low boil and remove from the heat.

7. Add salt and pepper to taste.

8. Mix in the shredded chicken and chopped parsley.

9. Spread the chicken and sauce mixture in a large 2 inch high backing dish about. Fill the dish 2/3 full with the chicken and sauce.

10. Place the partially cooked dumplings on top, one next to the other.

11. Return dish to the oven at 350 deg for 10 to15 minutes or until dumpling are golden brown.