Chicken Casserole Recipes: Chicken & Dumplings Casserole 12 by Recipe Cottage

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	Chicken & Dumplings Casserole 12

		Chicken and Noodles 1 whole chicken and 4 breasts bay leaf carrots celery salt and pepper to taste 3 cups flour 1 tsp. baking powder salt 2 tablespoons shortening or chicken fat 2 eggs cold water Simmer whole chicken and breast. with water, bay leaf, carrots, celery and salt and pepper. Remove chicken when completed cooking. Cool chicken and pick meat from the bone, reserving meat. Let broth cool, and strain out vegetables. Make the stock the day before and keep in the refrigerator overnight. When you are ready to make the noodles, remove it from the fridge. Scrape off the layer of fat that should have solidified on the top of the broth. Mix flour, baking powder, and salt. Cut in the shortening until mixture crumbles. Add eggs., Add cold water 1 tablespoon at a time until dough reaches consistancy. Roll and cut out noodles. Drop noodles one at a time into the pot of boiling stock. Let noodles cook until they float, then add chicken and vegetables.