Dads Chicken Dumpling Dinner |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Definitely a great fall/winter, stick to your ribs type of comfort food casserole. The dumplings have a different potato twist. You could add more or different veggies if you like. I often add green beans or mushrooms. Read more . This makes alot so it is great for company. Or, you could halve the recipe and just make one family pan. It is also a great way to use up some of that leftover Thanksgiving turkey! Ingredients:
chicken mixture |
2- whole fryer chickens (about 3 lbs. each), rinsed. |
6 cups boiling water |
1 t. salt |
1 medium onion, coarsely chopped |
1 1/2 cups cut up celery |
1 cup sliced carrots |
2 cups cold water |
3/4 cup flour |
dumplings |
2- 12 ounce packages frozen, shredded hash brown potatoes, thawed |
1 cup shredded sharp cheddar cheese |
2/3 cup flour |
2 t. salt |
1/4 t. pepper |
2 eggs, slightly beaten |
Directions:
1. Put chickens, boiling water, and salt into a large saucepot.
2. Bring to boiling, reduce heat and simmer covered 2 to 3 hours or until tender.
3. Cool till able to handle.
4. Remove chicken from bones leaving meat in large pieces. Set aside.
5. Skim fat from broth, measure and add enough water to make 4 cups.
6. Return broth to large saucepot and add vegetables.
7. Cover and simmer until veggies are tender about 15 to 20 minutes.
8. Add cold water to flour and stir till well blended.
9. Gradually add water and flour to hot veggies in saucepot; stirring constantly.
10. Return chicken to mixture and heat thoroughly.
11. For dumplings:
12. Put hashbrowns into a bowl and separate with a fork.
13. Add cheese, flour, salt, pepper and eggs; mix with fork.
14. Put half of hot chicken into each of two 13 x 9 baking dishes or one large roasting pan.
15. Drop dumpling mixture by tablespoonfuls onto hot chicken mixture.
16. Cover with foil.
17. Bake at 350 for 30 minutes or until dumplings are done.
18. Sprinkle with snipped parsely before serving.
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