Chicken Casserole Recipes: Chicken & Dumplings Casserole 18 by Recipe Cottage

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	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.