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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Hungarian Chicken and Dumplings Recipe

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This recipe for Hungarian Chicken and Dumplings is from Yulee United Methodist Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 pieces of chicken
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
Salt and pepper
3 c water

Dumplings

4 c flour
4 eggs
1 1\4 c milk
Directions:
Directions:
Add chicken, water, salt and pepper to roaster. Let cook at 350º F for about 1 hour covered. Add cream soups and sour cream. Cover and place back in oven for 30 minutes.

Next place a pan 3\4 full of water on the stove and bring to a boil adding a little salt. Beat the eggs and flour together and slowly stir in the milk. After water is boiling get a teaspoon and place in the boiling water and then scoop the dough (fill about half the spoon) with the spoon dipped in the boiling water. (Dumpling should fall off the spoon. Once all the dough is in the water let the dumplings cook for thirty minutes. Drain the dumplings. Add them to the roaster pan. Sprinkle with paprika and cook for another 30 minutes.

 

 

 

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