chicken and dumplings recipes
Chicken and Dumplings Recipes
Dumplings are balls of dough that are either boiled, steamed, fried, or baked. When combined with chicken, they make a wholesome meal.
- 1, 2½-3 lb chicken (cut into pieces)
- 1 can (10¾ oz.) cream of chicken soup
- 2 celery stalks (chopped)
- Some parsley
- ¼ tsp. pepper
- 1 tsp. salt
- Poultry seasoning
- 4 quarts water
- 2 cups flour
- ⅔ cup whole milk
- 2 tsp. butter
- ½ tsp. salt
- 4 tsp. baking powder
- Place the chicken, poultry seasoning, parsley, celery, pepper and salt into a pot, and pour the water into it.
- Allow the mixture to come to a boil; lower the heat, cover, and let it simmer for about 2 hours until the chicken turns tender.
- Transfer the chicken to a plate, and let it cool down enough to be handled.
- Separate the chicken meat from the bones, and return it to the broth.
- Add the cream of chicken soup to the pot, and let the mixture simmer over low heat again.
- In a dish, mix the flour, salt, and baking powder together.
- Add the butter to it, working it in with your fingertips, and gradually add in the milk.
- Roll the dough into balls, and flatten them into half-inch thickness.
- Drop the balls into the broth, and simmer for 10 more minutes, making sure to submerge the dumplings into the broth while they are cooking.
- 3 cups chicken breast (cooked and chopped)
- 1 can chicken broth
- 2 cans cream of chicken soup
- 15 oz. mixed vegetables (drained)
- ½ tsp. poultry seasoning
- 2 cups biscuit mix
- Pepper, according to taste
- 1 cup milk
- 8 oz. sour cream
- Preheat the oven to 350 °F. Mix the chicken breast, chicken broth, cream of chicken soup, vegetables, and poultry seasoning together in a bowl, and sprinkle the mixture with the pepper. Transfer it to a sprayed baking dish.
- In another bowl, mix the biscuit mix, milk, and sour cream together and spread this mixture over the chicken.
- Bake for about an hour or until the top turns golden brown in color.
- 4 lb chicken
- 2 celery stalks (chopped)
- 1 carrot (chopped)
- 1 onion (chopped)
- 1 cup flour
- ¼ cup butter
- 1 tbsp. lemon juice
- 1 oz. sherry
- Salt, to taste
- Water, as required
- 1½ cups flour
- ¾ cup milk
- 3 tsp. shortening
- 2 tsp. baking powder
- ¼ tsp. salt
- Place the chicken along with some salt in a pot, pour water into it to cover the chicken, and bring the mixture to a boil.
- Reduce the heat, and let it simmer until the chicken turns tender.
- Remove the chicken from the pot, cool, and debone.
- Add the onion, celery, and carrot to the broth and let the mixture simmer for about 30 minutes.
- Add the chicken to the broth, cook for a while, and then remove the pot from the heat.
- Strain this mixture, reserving the stock.
- Heat a frypan, melt the butter, and stir in one cup of flour until the mixture is smooth.
- Add the strained stock to the pan, and let it simmer for about 5 minutes.
- Lastly add the lemon juice, sherry, pepper and salt to the pan.
- Mix 1½ cups of the flour, salt, and baking powder together in a mixing bowl.
- Mix in the shortening until the mixture turns crumbly.
- Add the milk in gradually until blended.
- Pour about half an inch of water in a saucepan that is equipped with a wire rack, and cover it with a waxed paper that has been lightly oiled on the side facing up.
- Allow the water to come to a boil, and reduce the heat until it simmers gently.
- Spoon the dumplings onto this paper, leaving space between them, and let them steam uncovered for about 8-10 minutes
- Then cover and steam for about 5 minutes more.
- In the meantime, debone the chicken, cut it into pieces, and place it in a casserole.
- Place the dumplings on the chicken, and pour the sauce over them.
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