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Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb. chicken cut up
Dumplings:
1 sprig parsley
2 c. bisquick mix
1/2 c. chopped celerly with leaves
2/3 c. milk
1 med. carrot sliced (about 1/2 cup)

1 sm. onion, sliced

2 tsp. salt

1/2 tsp. pepper

3 tbsp. Knor chicken boullion

3 tbsp. corn starch

1/4 c. water

Directions:
Directions:
Remove any excess pieces of fat from chicken. Place chicken in kettle. Add just enough water to cover. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer for 45 minutes. Add the parsley, celery, carrot, onion, chicken boullion, salt and pepper. Simmer for another 1/2 hour. In a bowl mix the Bisquick and milk together for the dumplings and set aside.

Mix the water with the corn starch. Bring chicken mixture to a full boil; add the corn starch mixture, stirring constantly. Mixture will thicken. At this point, drop the dumplings by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes. Serve.

Personal Notes:
Personal Notes:
When I make this, I usually use about 6 boneless, skinless chicken breasts. It makes it nicer not to have any bones or skin in the mixture.
Georgia

 

 

 

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