top of page
Writer's pictureAbby Brown

Chicken and Dumplings - Allergy Free CookBook

Updated: Sep 19

Another quick, easy leftovers meal to use up ingredients already prepared. Chicken and dumplings can be made partially ahead of time, using either prebaked chicken, canned chicken, or frozen chicken chunks. Avoid using chicken pieces with barbecue sauce on them. Gluten free dumplings tend to be drop dumplings, as most mixes do not have the proper consistency to roll out and be cut into shapes. Sometimes, dumplings fall apart, creating a thick chicken dumpling soup. Although it is possible to make this dish on the stove top, it requires constant stirring to avoid burning. Oven baked is easier and cleaner.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1 hour later, when meal should be ready to eat

D. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Cut meat into bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Butter (lactose)

Chicken

Eggs

Milk (lactose)

Mushrooms

Onions

Pepper

Potatoes

Spices


Meatless Preparation Avoid:

Butter

Chicken

Eggs

Milk

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: 2.5quart pan with lid


Ingredients:


Meat:

2 pounds of diced chicken


Vegetables:

15 ounces of carrots

15 ounces of peas

15 ounces of diced potatoes


Other ingredients:

Baking mix (gluten free)

Verify extra ingredients:

1/2 cup of butter

2 eggs

1/4 cup milk, or

1/4 cup water

1 tablespoon of butter

Mushroom soup (gluten free)

Dash of salt

Spices, such as pepper, to taste


Preparation time: 10 minutes


Preparation:


Baking Mix:

1. Combine in a mixing bowl.

Verify extra ingredients:

1/2 cup of butter

2 eggs

1/4 cup milk, or

1/4 cup water


Vegetables:

1. Open cans of:

15 ounces of carrots

15 ounces of peas

15 ounces of diced potatoes


Meat:

1. Dice 2 pounds of cooked chicken


Combine in oven safe pan:

1. Melt 1 tablespoon of butter, and cover the bottom of the 2.5 quart pan.

2. Add:

15 ounces of carrots

2 pounds of diced chicken

1 can of gluten free mushroom soup

15 ounces of peas

15 ounces of diced potatoes

Dash of salt

Spices, such as pepper, to taste

3. Add the baking mix in small spoonfuls.

4. Spread it throughout the mixture.

5. Cover and place in oven.


Cook Temperature: 350 degrees


Cook Time: 1.5 to 2 hours


Servings: 4 to 6


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








Recent Posts

See All

Comments


Commenting has been turned off.
bottom of page