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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 20

Print this Recipe    Chicken & Dumplings Casserole 20

Southern Chicken and Dumplings

3 pounds chicken fryers
3 parsley sprigs
3 dill weed sprigs
3 carrots, sliced
2 yellow onions, quartered
2 parsnips, sliced, optional
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper

1 1/2 cups flour
1/2 teaspoon poultry seasoning, or sage
1/3 cup fresh parsley
1/2 teaspoon black pepper
1 large egg, beaten
1/2 cup milk
1/4 teaspoon salt, optional

Tie parsley and dill springs with thread. Cut the chicken into
serving-sized pieces. Put the chicken and its giblets, discarding
the liver, into very large heavy pot. Add the carrots, onions,
parsnips (if using), pepper, chopped parsley or dill and the tied
sprigs. Add enough water to cover all ingredients. Bring to a boil,
then reduce heat and simmer for 45-60 minutes or until chicken is
tender. Skim off the fat and foam as it rises to surface.

When the chicken is done, remove and discard the parsley and dill
sprigs. Using a slotted spoon, place the chicken and vegetables
into a bowl and keep warm in an oven that has been slightly heated
then heat turned off.

DUMPLINGS: Place the flour into a large bowl. In another bowl,
blend together the beaten egg, 1/3 cup chopped parsley, poultry or
dried sage, pepper and milk. Mix well and refrigerate batter until
ready to use.

Bring the broth to a boil and lower heat to keep at a slow boil.
Drop the batter by rounded teaspoons into the broth. COVER tightly
and simmer for 15 minutes. Do not remove lid during this time.

Remove dumplings with slotted spoon and add them to the chicken
and vegetables. Spoon some of the broth over all and garnish with
chopped parsley if desired.

Serve immediately with the broth placed into cups for each serving.

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