Wednesday, March 9, 2011

Chicken and Dumpling Recipe

Okay, chicken and dumplings....the important part is the dumpling recipe, because they are AMAZING.
2 cups flour
2 tsp baking powder
2 Tbsp melted butter
3/4 milk
1 tsp salt
1/4 dried herbs (I use parsley and chopped chives)

WARNING: THE REST OF THIS MAY MAKE ABSOLUTELY NO SENSE, BUT I WILL TRY TO EXPLAIN HOW I MAKE IT.

The BEST way is to roast a whole chicken first. Like make that one day for dinner, and then save the leftover chicken and pan drippings, juice, cooking liquids, gravy, all that good stuff, (This is NOT a low-fat meal!!) because all of that good stuff becomes the base.

Then I chop up probably 6 or 7 carrots and 6 or 7 good size celery stalks, and add them to the chicken base. Use a big pot on the stove top or your crockpot; obviously the crockpot takes longer. Then I add 2 cans of Campbell's cream of chicken soup. If you don't have enough liquid from leftovers, add some milk or chicken stock. Cook all this til the vegetables are done how you like them. Then use about 1/4 cup of cornstarch, mixed with water, to thicken it up a bit. Then, at the very end, add a good cup of sour cream. Stir that until it's really well mixed in.

Pour all this into a 9x13 pan. Then make your dumplings (see recipe above) and drop them in little globs all over the top of the chicken stuff. Bake at 350 until the dumplings are golden brown on the top. They will NOT be soggy, and will be cooked all the way through. Yum!!

IF I had to make it totally from scratch, I would use skinless, bone IN chicken for flavor (use whatever spices you normally use to cook chicken: poultry seasoning, sage, garlic, onion, salt, pepper), then boil the bones to get all the flavor out, strain it, etc.

To me it's just easier to make a roast chicken and use the leftovers!

Anywho. I digress.

But again, if I didn't have leftovers, I would probably use a jar of chicken gravy, a couple of cans of chicken stock, and I use 2 cans of cream of chicken (or you could use 1 cream of chicken, 1 cream of celery), carrots, celery and cook it til the veggies are done to your liking.

After that everything else is the same....the corn starch water, sour cream, etc. I told you this would be confusing!!! But it is SO SO SO yummy!! I had my sister and her husband and son over for dinner, plus Doug and I, and I made TWO 9x13 pans, and there was NOTHING left over. The guys went CRAZY over it.

If any of you try it, let me know how it turns out!!

3 comments:

Patty Ann said...

Oh, Kerri,This looks amazing. We will have to try it, as we really love chicken recipes!! Thanks for posting.

bluewhitelife said...

Ammazing sounding! I'm supposed to "not cook as much chicken" for a week os ro shtough cause we didn't finish our roast chicken last time, haha. BUT we could have had this recipe! Duh. Next time :)

WheelchairDecor said...

I think your goal of Matthew 25 is great!
My mom was from the south so I grew up eating chicken and dumplins' but none of my kids like them :o(

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