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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 18

Print this Recipe    Chicken & Dumplings Casserole 18

CHICKEN AND DUMPLINS
Yield: 2 servings

3 to 4 lb hen, cooked and deboned
2 c flour
1 t salt
1/2 c shortening
1/2 to 1 cup cold water
2 c chicken broth
2 c milk
1/2 c butter
salt & pepper to taste

Boil chicken in seasoned water, I added 1/2 tsp garlic powder, some
liquid smoke, just a dribble, and salt and pepper and boiled the
chicken till tender, about an hour. Scoop chicken out and drain,
then take and discard skin, put in freezer to cool while you make
dumplins.

To the chicken water, pour in one can or so of evaporated milk,
skip the butter, enough fat from the chicken, let simmer while you
make the dough. put flour and shortening with a dash of baking
powder in large bowl and cut together till crumbly. Add enough
cold water as you need it for a nice soft, non sticky dough. Roll
out on floured surface and roll into thin sheet(s). Cut with sharp
knife into squares.

Get your soup boiling and drop the squares in one at a time. Don't
stir after adding dumplins. Let simmer for about 20 minutes. Add
the chicken that you've chopped while the dumplins was cooking.

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