OLD FASHIONED CHICKEN CASSEROLE RECIPES

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OLD-FASHIONED CHICKEN AND NOODLES RECIPE | ALLRECIPES



Old-Fashioned Chicken and Noodles Recipe | Allrecipes image

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

Provided by Roge

Categories     Chicken Pasta

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 12

1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced
celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
  • While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
  • Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

Nutrition Facts : Calories 430 calories, CarbohydrateContent 40.2 g, CholesterolContent 117.1 mg, FatContent 16 g, FiberContent 1.9 g, ProteinContent 28.2 g, SaturatedFatContent 3.8 g, SodiumContent 1991.4 mg, SugarContent 3.2 g

OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LI…



Old-Fashioned Chicken And Dumplings Recipe | Southern Li… image

Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings.

Provided by Mrs. Morton Smith, Homewood, AL, October 1983

Total Time 1 hours 50 minutes

Yield Serves 6

Number Of Ingredients 11

1 (2 1⁄2- to 3-lb.) whole chicken
2 celery stalks, roughly chopped (about 1 cup)
2 medium carrots, roughly chopped (about 1 cup)
2 quarts water
2 ½ teaspoons kosher salt, divided
½ teaspoon black pepper
2 cups all-purpose flour, plus more for work surface
½ teaspoon baking soda
3 tablespoons vegetable shortening
¾ cup whole buttermilk
Chopped fresh chives

Steps:

  • Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
  • Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with  a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
  • Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce  heat to medium-low, and cook, stirring occasionally, until desired consistency  is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.

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