Chicken Casserole Recipes: Chicken & Dumplings Casserole 29 by Recipe Cottage

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	Chicken & Dumplings Casserole 29

		Chicken and Dumplings Stewed Chicken (see recipe) 1 cup all-purpose flour 2 teaspoons baking powder 2 tablespoons snipped parsley 1 beaten egg 1/4 cup milk 2 tablespoons cooking oil 1/2 cup all-purpose flour Prepare dumplings when stewed chicken is almost tender. For dumplings, combine 1 cup flour, baking powder, and 1/2 teaspoon salt; stir in parsley. Combine egg, milk, and oil. Add to flour mixture, stirring with a fork only till combined. Drop dough from a tablespoon directly onto chicken in bubbly broth. Return to boiling. Cover tightly. Reduce heat; do not lift cover. Simmer 12 to 15 minutes. Remove dumplings and chicken to a warm serving platter; keep warm. Strain broth. To thicken broth for gravy, in a saucepan bring 4 cups broth to boiling. Slowly stir 1 cup cold water into the 1/2 cup flour; gradually add to broth, mixing well. Cook and stir till bubbly. Cook and stir 2 minutes more. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour some sauce over chicken and dumplings; pass remaining. Serves 12. Stewed Chicken 5-to 6-pound stewing chicken, cut up, or 2 3-pound broiler-fryer chickens, cut up 4 stalks celery with leaves, cut up 1 carrot, sliced 1 small onion, cut up 1 teaspoon salt 1/4 teaspoon pepper In a large Dutch oven combine chickens and enough water to cover (about 6 cups). Add 4 stalks celery with leaves, cut up; 1 carrot, sliced; 1 small onion, cut up; 1 teaspoon salt; and 1/4 teaspoon pepper. Cover; bring to boiling. Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens or till chicken is tender. Remove chicken; strain broth. Let chicken and broth cool. When chicken is cool enough to handle, remove meat, discarding skin and bones. Store chicken and broth separately in tightly covered containers in the refrigerator. Lift fat from broth when chilled. (Broth and chicken may be frozen separately in 1-cup portions. Use the meat in recipes calling for cooked chicken; use the broth as directed in recipes.) Makes 6 cups broth and 6 cups cooked chicken. Serves 12.