It’s the weekend and that means it’s time for some down-home country cooking tonight. I haven’t made chicken and dumplings in a long time–probably a year or two actually. The last few times in the past I used a recipe from Betty Crocker, which I liked a lot but I was eager to try something new. These two recipes are similar but McCormick’s of course has a lot more herbs in it, which I was hoping would mean more flavor with less salt!

©EverydayCookingAdventures 2013

I used a rotisserie chicken from the grocery store today and shredded some of the white meat for the meal (about one breast of the chicken in total). I saved the rest of the chicken for more recipes later this weekend. I left out the garlic and used some fresh sage and rosemary. I also sprinkled paprika on top of the dumplings when I spooned them into the chicken mixture. I didn’t add any salt and therefore I was skeptical it would be flavorful–but it WAS! It was chocked full of herbs and chicken and biscuity goodness in each bite.

©EverydayCookingAdventures 2013

I ate it slightly ravenously and we finished off the whole cast iron skillet-full. This is definitely a big winner and is going in my rolodex of go-to homestyle recipes. Here’s my chicken and dumplings: #mccormicks

©EverydayCookingAdventures 2013

McCormick’s Country Herb Chicken and Dumplings

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 2

Ingredients:

• 1/3 teaspoon McCormick® Sage, Rubbed
• 1/4 teaspoon McCormick® Garlic, Minced
• 1/4 teaspoon McCormick® Rosemary Leaves
• 1/4 teaspoon McCormick® Thyme Leaves
• 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1/3 teaspoon McCormick® Parsley Flakes
• 2 tablespoons (1/4 stick) butter
• 1/2 medium onion, chopped (about 1/2 cup)
• 2 tablespoons flour
• 1 1/2 cups reduced sodium chicken broth
• 1/2 & 1/4 cups milk, divided as written
• 1 1/2 cups slices, pieces, or cubes of cooked chicken
• 1 cup assorted frozen vegetables, unthawed
• 3/4 cup all-purpose baking mix (Bisquick)

Directions
1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended.

2. Add broth, 1/2 cup of the milk and all of the spices except parsley; whisk until mixture is smooth.
Stir in chicken and vegetables. Bring to boil; reduce heat to medium.

3. Mix baking mix and parsley in medium bowl. Add remaining 1/4 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes.

4. Cover. Cook 10 minutes longer.