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Grandma Jennie's Chicken and Dumplings Recipe

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This recipe for Grandma Jennie's Chicken and Dumplings, by , is from The Schulz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennie Hoffman

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless skinless chicken breasts
1 T. butter
1T. olive oil
1 can cream of Chicken soup
1 can of milk (use empty soup can)
cup of sour cream

4-5 potatoes, peeled and cubed
1 T. olive oil
1 small onion, chopped
water

white bread dough ( I use a recipe that makes 1 loaf of bread. You can also use 1 loaf of Rhodes frozen dough, thawed)

Directions:
Directions:
Prepare basic white bread dough. Place in greased bowl, cover and let rise until doubled, about an hour.
Punch dough down, and shape into small dumplings. Place dumplings on floured surface, cover with a clean dish towel and let rise for 30 minutes.

While dumplings are rising, peel and chop potatoes and onion. When dumplings have rested for 30 minutes, Heat 1 T. olive oil in large skillet over med-high heat. Brown potatoes and onions for about 5 minutes. Cover with enough water to just cover potatoes. Bring to a boil, place dumplings on top and cover. Turn heat down to simmer and DO NOT PEAK OR UNCOVER for 30 minutes.

Heat 1T. butter and 1 T. oil in a large pan over med/high heat. Add chicken to skillet and season with salt and papper. Brown chicken, about 3 minutes per side. Add chicken soup mixed with milk to cover chicken. Bring to just to boil, and then cover and turn down to med/low. Continue to simmer until chicken is cooked through. About 30-45 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is from memory. Grandma Jennie made it for our family and her mother made it for them. It has changed some over the years. My Grandma Louise Klipfel used a whole cut up chicken when she made it.

 

 

 

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