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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 23

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Chicken & Dumplings

4 lbs chicken
1 carrot
2 stalks celery
1 onion
2 chicken bouillon cubes
1/4 cup butter
1 cup flour
1 oz sherry
1 tb lemon juice
salt
yellow food color, optional

1 1/2 cup flour
2 tsp baking powder
1/4 tsp salt
3 tsp shortening
3/4 cup milk
1 cup cooked peas

Place chickens in large saucepan, cover with water and bring to a
boil. Simmer until chickens are tender. Remove chickens from pan
and set aside. Remove backbones. Add chopped carrot, celery and
onion and simmer 30 minutes. Add chicken stock base and remove
from heat. Strain and reserve stock. Melt butter and stir in 1
cup flour until smooth. Add to straine reserved chicken stock.
Simmer 5 minutes. Add sherry and lemon juice, salt to taste and,
if desired, food color.

For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp
salt in mixing bowl. Cut in shortening until mixture resembles
cornmeal. Stir in milk until just blended. Place about 1/2 inch
water in saucepan with wire rack that comes 2 to 3 inches above
water line. Cover rack with lightly oiled waxed paper, oiled side
up. With water gently simmering, drop dumplings by tablespoons onto
waxed paper, leaving room in between for expansion. Steam 8 minutes,
uncovered, then cover and steam 7 minutes longer.

Meanwhile, remove skin from cooked chickens and bone, if desired.
Cut in large pieces. Place chicken pieces in casserole. Arrange
dumplings on chicken. Cover with sauce and sprinkle with peas for
color.

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