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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 24

Print this Recipe    Chicken & Dumplings Casserole 24

Old-Fashioned Chicken and Dumplings
4-6 servings

3-pound frying chicken
2 quarts water
2 tsp. salt
1 teaspoon coarse ground pepper
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 cup buttermilk

Place chicken in a Dutch oven. Add water and 2 tsp. salt. Bring
to a boil. Cover, reduce the heat, and simmer for 1 hour or until
tender (should almost fall off bone). Remove the chicken from the
broth and cool. Bone the chicken and cut meat into bite-sized
pieces. Bring the broth to a boil and add pepper.

Combine the flour, baking soda, and salt. Cut in the shortening.
Add the buttermilk, stirring with a fork until moistened. Knead
the dough 4 to 5 times (never done), and pat to 1/2-inch pieces
and drop into boiling broth Reduce the heat to medium-low, and cook
for about 8 to 10 minutes, stirring occasionally. Stir in the
chicken and serve.

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