Best Maw Maws Chicken And Dumplings Recipes

MAMAW'S CHICKEN AND RICE CASSEROLE

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.

MAMAW'S CHICKEN AND DUMPLINGS

Steps:

• 1. In a large pot add whole chicken, celery, onion and garlic. Add water 4 inches above and boil until chicken is cooked thru. I skim the fat from the top of the water.I taste the stock and add chicken stock paste 1 tbsp at a time to taste (if needed) Remove all veggies and chicken. Debone chicken,add Chicken back to stock. My kids do not like the veggies so I remove them and add them to my bowl,otherwise you can dice them prior to adding to the stock for cooking and leave 'em in!
• 2. In a bowl, combine flour,(**OPTIONAL** mix in rosemary and dill for the more "grown up" version) and shortening..I use Crisco. mix together with a fork or pastry cutter(DO NOT OVERWORK), then add buttermilk to form a doughy consistency. (Should be somewhat crumbly, almost like a crisp topping)
• 3. flour a flat work space and roll out dough about 3/8 of an inch and let the kiddies go crazy with the cookie cutters! Drudge each piece thru raw all purpose flour and drop into boiling broth and chicken turn fire down to a simmer and cook till tender...about 2 hours until good-n-creamy. finish with 1/4 stick real butter ***if you aren't including the kiddies you can just pat out with your fingers...***
• 4. Plate as is in a bowl with a piece of garlic bread, or over egg noodles or mashed potatoes!

MAW-MAW'S CHICKEN AND DUMPLINGS

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.