This recipe is a great makeover recipe for leftover chicken. It uses items we generally have on hand and has the bonus of being very tasty, especially on a cold winter day with bone chilling fog like we had today.
Normally I won't cook such a large quantity of anything when it's only myself who is at home, however, I know from past experience with this recipe that what tastes mighty good on day one is even better warmed up and served again. I won't be complaining when I have seconds of this meal!
Read through the instructions before you make this dish. I mean it. It's not what you think it is so don't start stirring everything together and think this is going to turn out right. It won't. You must follow the directions on this one, I promise you.
Baked Chicken And Dumplings
1 Stick of butter
4 cups cooked leftover chicken diced (I personally like big chunky torn up pieces. This amount is about equivalent to two breast halves)
1 1/2 cups self rising flour (or use AP and add 1 1/4 tsp baking powder and 1/4 tsp salt)
1 cup milk
2 cups chicken broth
1/2 cup sour cream
1 can condensed cream of chicken soup
Heat oven to 375F. Melt butter in 9x13 pan.
Mix flour and milk.
When butter has melted, place chicken pieces in bottom of pan. Pour over this the flour and milk mixture. DO NOT STIR.
Now mix the chicken broth, 1/2 cup sour cream and can of soup. I should have used a whisk for this and that's why you see the white chunks on top of the casserole in my photo. It didn't affect the flavor in the least, just the appearance.
Pour this mixture directly over the flour mixture in the pan. DO NOT STIR!! Seriously don't stir. The whole purpose of this method is that the batter cooks and rises to the top of the gravy that forms making the 'dumplings'.
Bake at 375F for 30 minutes. Remove from oven and let sit a full 15 minutes more before serving. This is necessary! Don't rush it. The resting period allows the dumplings to soak up some of that lovely self-made gravy. Besides it's entirely too hot to eat just now anyway. Ask me how I know...
I'd say you'll get 8 generous servings from this dish.
Notes to myself: In future I may try to half this recipe which should be fairly simple. It might also be interesting to add peas, carrots and onions to the dish. I think those could be partially cooked and well drained before adding to the pan along with the chicken. Then proceed as usual.
That looks like a tasty recipe for chicken and dumplings. I can't count the number of times I've burned my mouth with dumplings, I think every time I have ever eaten them. Maybe someday they'll find a way to use dumplings for insulation. They hold heat for what seems like forever.
ReplyDeleteWe had 11 inches of snow here this weekend, and the forecasters are predicting the possibility of another bunch of snow next weekend. Your chicken and dumplings would be perfect for a snowy weekend.
This sounds delicious and something that I know Greg would enjoy. My maternal grandmother made the best chicken and dumplings ever. She used chicken she had canned and her dumplings were light and fluffy.
ReplyDeleteJust a little story about dumplings - since I'd only ever had my grandmother's gorgeous fluffy balls of deliciousness, that's what I knew as "dumplings". When Nick was almost 2, we went to Texas to visit for Thanksgiving and were invited to Greg's uncles house for chicken and dumplings. Imagine my surprise and disappointment to be served noodles. I kept wondering where the dumplings were. Definitely a regional difference in that food category. LOL.
Gonna try this recipe for when my son comes over this week on his day off to help me with a few things. Have some lovely plump chicken breasts I got at Smith's (Kroger affiliate) on sale. Probably a half recipe will do. Will see. Thanks for sharing!
ReplyDeleteThank you for sharing!!
ReplyDelete