Best Maw Maws Chicken And Dumplings Recipes

MAMAW'S CHICKEN AND RICE CASSEROLE

Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

MAW-MAW'S CHICKEN AND DUMPLINGS

Maw-Maw's Chicken and Dumplings image

This has always been my favorite meal of all time. It is my ultimate comfort food. It is always my request as a birthday dinner. It reminds me of so many wonderful dinners as a child. It may seem odd, but we eat this over rice, we are Cajuns, so we eat rice with everything.

Provided by Stacey Lawson

Categories Chicken

Time 1h30m

Number Of Ingredients 10

Ingredients

1 stewing hen
1 large onion
4 celery stalks
1/2 c all purpose flour
1/2 c vegetable oil
4 c chicken broth
4 tsp parsley, chopped
water
salt/pepper to taste
pioneer baking mix (follow drop biscuit recipe)

Steps:

1. Cut hen into pieces: 2 legs, 2 thighs, 2 wings, 2 breasts. Keep other parts to let them stew in the broth.
2. Chop onion, celery, and parsley. These will be added later.
3. In a medium-high dutch oven put in oil and then flour, stir to combine. This step is very important to NEVER walk away from the pot. Using a wooden spoon, continually stir flour and oil mixture in a figure 8 motion. You are making a roux and you need to get it to the color of peanut butter. Stir continually until you get that color.
4. Once roux is the perfect color, then add celery and onions and a teaspoon of salt. Stir to combine and let it sweat for a minute or so.
5. Add chicken broth and pieces of hen to pot. Use water if necessary to cover the hen. Add slat and pepper to taste.
6. Let this stew on medium-low heat for approximately an hour, until hen is tender. A hen takes time to cook and become tender.
7. Once hen is done, I usually remove the meat from the bones. Discard the bones and keep meat warm.
8. Mix pioneer baking mix to drop biscuit recipe for dumplings. Bring broth to a boil. Drop about 4-5 tablespoons of drop biscuit mix in broth, put on cover. Wait about 3 minutes before removing cover. Dumplings should be big and fluffy.
9. Remove dumplings that are done, keep in a corning ware with cover. Repeat step 8 until dough is used. You may need to add more water to broth, as the dumplings will soak it up as they cook.
10. Finally, after all dumplings are done, add chopped parsley to broth, you may want to return the hen meat to warm through again. Serve over rice with dumplings on the side.