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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 28

Print this Recipe    Chicken & Dumplings Casserole 28

Chicken and Dumplings

2 chicken breast halves, bone-in (about 1 1/2 pounds)
2 teaspoons salt, or to taste
Fresh-ground black pepper to taste (at least 1 tsp.)

4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
6 to 10 tablespoons butter
1 3/4 cups milk or buttermilk

Remove any skin and excess fat from the chicken breasts and rinse
thoroughly. Place them in a large saucepan or Dutch oven and add
enough water to cover, plus an inch or two. Bring to a boil over
medium heat, then lower the heat and cover. Adjust the heat to
keep the chicken at a steady simmer. Make sure the chicken is
always covered with at least an inch of water. Cook until meat
pulls away easily from bones when a fork is inserted, about 2 hours.
Using two forks, remove each chicken breast onto a plate and pull
the meat off the bones, shredding coarsely. Discard the bones and
any cartilage (it's not hard to find it, but do go through thoroughly).
Also check your broth for any bones that have been left behind.
Return the meat to the pan, season with salt and pepper, and simmer,
uncovered, while you make the biscuit dough.

Make biscuit dough: in a large bowl, mix dry ingredients. Cut in
the butter with a pastry blender or two knives or by rubbing it
between your fingertips (pick up a bit of butter and flour, rub
briefly and drop; repeat). Stir in the milk or buttermilk just
until the dough forms a ball; it will be quite moist. Or, follow
the directions in your recipe. For maximum tenderness, do not
knead. Raise the heat and bring the chicken and broth to a boil.
Drop the dough by spoonfuls into the broth, stirring once to make
sure each dumpling is immersed before it floats back up again.
Boil for 5-8 minutes, or until dumplings are cooked through. Serve
in shallow bowls. Also delicious left over.

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