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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 27

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Chicken and Dumplings

1 chicken
small onion, peeled
1-2 carrots
1 bay leaf
1 stalk of celery
slat and pepper to taste

Rinse the chicken and place it in a deep pot. Cover with water and
put in the onion, carrot, celery, bay leaf and salt and pepper.
Bring the water to a boil, reduce the heat to a nice simmer and
skim any foam that may come to the top of the water. Simmer for
about 1 1/2 hours. When the chicken is falling off of the bone
tender, remove it from the pot and set aside to cool. Strain out
the vegetables and discard them. Put the broth back into the pot.
Remove the chicken from the bone, discarding the skin and bones.
Cut the meat into bite size pieces. Set aside.

Peel a few potatoes and cut into medium size pieces. If you would
like carrots or onions add them. If you would like some peas in
the mix, add them too. Bring the broth up to a boil, add the
chicken and vegetables, turn the heat down to a simmer and cook
until almost tender. Make sure you have enough broth to cover the
chicken and vegetables by a couple of inches. If not add some canned
broth or water. Season with salt and pepper.


2 cups all-purpose flour
1 tsp. salt
3 tsp. baking powder
1/4 cup vegetable shortening such as Crisco
2/3 to 1 cup milk, just enough to make a moist dough

Mix flour, salt and baking powder, add shortening and work it into
the flour mixture, using a fork. Add milk and mix. Bring the chicken
mixture up to a boil, using a large serving spoon, drop the dough
onto the boiling stew. Lower heat to medium, cover the pot and cook
10 minutes. Uncover and cook 10 minutes more.


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