Directions: |
Directions:Cook chicken until tender. NOTE: I use 6-qt pressure cooker and cook 45 minutes. Cook chicken and remove the skin and bones. I personally use the best parts of the chicken for this recipe and save the rest to be made into chicken salad. In a large mixing bowl, place 3 cups of self-rising flour. use 1 1/2 cups of the chicken broth and mix into the flour until it is just moist with a spoon. Flour mixture needs to be firm. Divide into half and place one batch on floured wax paper on counter. Fold over and over about 6 times and roll this out thin. You will need about 3 quarts of broth. Add the spices into broth before dropping the dough strips in. You can start with 1 tsp salt and 1 tsp pepper. If this is not enough for your taste, slowly add more. You will need about 3 quarts of broth. Cut the rolled dough into 1" strips and drop into boiling broth. Continue dropping strips into boiling broth until all is used. After placing all the dough into boiling broth, reduce heat to low and let simmer about 25 minutes, stirring occasionally so as not to stick. Slowly add chicken back into the dumplings. This will make a large pot. If too much for your Cook chicken until tender. NOTE: I use 6-qt pressure cooker and cook 45 minutes. Cook chicken and remove the skin and bones. I personally use the best parts of the chicken for this recipe and save the rest to be made into chicken salad. In a large mixing bowl, place 3 cups of self-rising flour. use 1
1/2 cups of the chicken broth and mix into the flour until it is just moist with a spoon. Flour mixture needs to be firm. Divide into half and place one batch on floured wax paper on counter. Fold over and over about 6 times and roll this out thin. You will need about 3 quarts of broth. Add the spices into broth
before dropping the dough strips in. You can start with 1 tsp salt and 1 tsp pepper. If this is not enough for your taste, slowly add more. You will need about 3 quarts of broth. Cut the rolled dough into 1" strips and drop into
5-6 Chicken Breast 1 1/2 Sleeves Ritz Crackers, Crushed
14-oz Sour Cream 1 1/4 Stick Butter, Melted
1 Can Cream of Chicken Soup
Cook chicken and tear in pieces. Mix chicken, soup, and sour cream. Place in casserole dish. Combine crackers and melted butter. Spread on top of chicken. Cover and bake at 350°F for 20 minutes. Remove cover and bake 10 more minutes until brown and bubbly.
CHICKEN AND YELLOW RICE Rhonda Jones
4-5 Chicken Breasts 1 pkg. Lipton Onion Soup Mix
1 Stick Margarine 2 1/2 c. Hot Water
1 c. Yellow Rice (Mahatma, Long
Grain)
Preheat oven t 350°-375°. Melt margarine in a 13" x 9" x 2" pan. Stir in rice. Layer the raw chicken on this (you could use other chicken parts, bone in or boneless). Over this, spread the onion soup mix. Pour on the 2 1/2 cups hot water. Cover tightly with foil. Bake about one hour or one hour and 15 minutes until chicken is done and the rice has the right consistency.
boiling broth. Continue dropping strips into boiling broth until all is used. After placing all the dough into boiling broth, reduce heat to low and let simmer about 25 minutes, stirring occasionally so as not to stick. Slowly add chicken back into the dumplings. This will make a large pot. If too much for your family, cut the measurements into half. |
This recipe for CHICKEN AND DUMPLINGS is from