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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Baked Chicken & Dumplings Recipe

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This recipe for Baked Chicken & Dumplings is from Tammy's Collection of Recipes Through the Years, 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:  
4-5 large chicken breast, boneless
1 stick real butter
1 1/2 cup self-rising flour
1 1/2 cup milk
1/2 cup sour cream
3 cups chicken broth (reserve for further use)
1 can cream of celery soup
1/2 tsp savory (rosemary or thyme may be used)
4 Tbsp real butter
salt and pepper to taste
Directions:
Directions:
ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.

Place chicken, 4 tablespoons butter, salt, and pepper in a large stockpot. Cover with water, at least 2 inches over the chicken.

Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth.

When cool, shred chicken into pieces.

Preheat oven to 375 degrees. Melt 1 stick butter.

Pour butter into 3 quart baking dish.

Spread chicken on top of butter.

In a separate bowl, whisk flour and milk together.

Carefully pour evenly over top of chicken; scrape bowl.

In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.

Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplings.

 

 

 

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