Chicken Casserole Recipes: Chicken & Dumplings Casserole 28 by Recipe Cottage

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	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.