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EDNA'S CHICKEN AND DUMPLINGS Recipe

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This recipe for EDNA'S CHICKEN AND DUMPLINGS, by , is from Never Forgotten Family Recipes , 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!

Contributor:  
Contributor:  
John McCullough

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
She used a whole chicken, cut up, but I usually use chicken brests and thighs with the bones. It gives it more flavor. You melt butter in a large pan, cook chicken with flour and brown it in the butter. Add paprika, according to how much chicken, and I use about 3 tablespoons. This gives it the red color. Season with salt and pepper to taste. Simmer until chicken is done and falling off the bone. Remove chicken from pan. Edna used french onion dip rather than onion and sour cream to add to the drippings in the pan to make the sauce. You add th eonion dip according to how mcuh drippings are in the pan. Menawhile, you use medium shell pasta cooked per package instructions and drain. Pour sauce over pasta and serve with chicken.

Personal Notes:
Personal Notes:
I don't have a written recipe for Edna's Chicken and Dumplings but I can tell you how to make it!
Love,
Daddo

 

 

 

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