HOMEMADE CHICKEN & DUMPLINGS | JUST A PINCH RECIPES
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect meal for when you want to cuddle up on the couch on a cold day.
Provided by Linda Griffith @sothernladee
Categories Chicken
Prep Time 1 hours
Cook Time 1 hours
Yield 8
Number Of Ingredients 12
Steps:
- CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- Take half of a shell and add milk to it six times... pour into the egg mixture.
- Add in salt and pepper.
- Add 3 cups of flour; mixing in the flour a little at a time.
- You want the dough to be rather sticky.
- Add a couple of drops of yellow food coloring to give it a rich looking blend.
- Heap about 2 cups of flour onto a wooden board or counter.
- Using a tablespoon, add about a cup of the mixture to the center of the flour.
- Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- Roll very thin.
- Using a pizza cutter, cut strips of the dough.
- Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- Remove from heat and place a lid on the pot.
- Let sit for 10 minutes or so before serving.
CRESCENT-TOPPED ITALIAN CHICKEN CASSEROLE RECIPE ...
Get a hearty Italian chicken casserole on the table with ease using this simple recipe that's made even easier with Pillsbury™ Crescents. Enjoy baked cheesy pesto chicken breasts and rich pasta sauce underneath a blanket of buttery garlic crescents for a comforting and easy chicken casserole that even the pickiest eaters will love.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread pasta sauce in baking dish.
- Between pieces of plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. Season both sides of chicken with salt and pepper; place on top of pasta sauce. Spread pesto on top of chicken. Top each with one slice Provolone cheese. Bake 15 minutes.
- Meanwhile, unroll dough, and separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle into thirds. In small dish, mix melted butter and garlic powder.
- Place crescent pieces on top of chicken breasts, brushing with melted butter mixture and overlapping pieces slightly. Bake 21 to 24 minutes or until crescent dough is deep golden brown and pasta sauce is bubbling.
Nutrition Facts : Calories 690 , CarbohydrateContent 32 g, CholesterolContent 145 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 52 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1460 mg, SugarContent 9 g, TransFatContent 1/2 g
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