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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 11

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Chicken And Dumplings

1 1/2 cups flour
1 tablespoon baking powder
1 tablespoon chopped parsley
1 tablespoon chopped thyme
salt, to taste
freshly-ground black pepper, to taste
3 eggs, lightly beaten
scant cup milk

2 1/2 pounds chicken, cut in 8 pieces
1 1/2 tablespoons creole seasoning
1/4 cup flour
2 tablespoons olive oil
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 tablespoons chopped garlic
2 quarts chicken stock

In a mixing bowl combine flour, baking powder, herbs, and 1 teaspoon
salt. Stir in eggs and enough milk to make a nice biscuit-like
dough. Make chicken stew: Season chicken with Bayou Blast and
dust with flour. In a large soup pot heat oil, add chicken and
brown it on all sides. Add chopped vegetables, stirring with a
wooden spoon to incorporate all browned bits from bottom of pot.
When vegetables are tender, stir in garlic and stock. Bring to a
boil, reduce heat to medium and simmer 40 minutes or until tender.
Drop dumpling dough by tablespoons into stew and simmer until cooked
through. Adjust seasoning and serve ladled into deep plates or
soup bowls. This recipe yields 6 to 8 servings.


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