MARY'S CHICKEN AND DUMPLINGS
My Momma showed me how to make this when I was about 10 years old, this year I will be 50years old. She was from Knoxville, Tennessee and you could tell by way she cooked. My mom is gone now but I still remember her through my cooking. Cynthia C.
Provided by cynthia Cauthen
Categories Chicken
Time 2h
Number Of Ingredients 8
Steps:
- 1. Boil chicken breast in a large pot, make sure the chicken breast are completely covered with water. Boil chicken breast for about 1 1/2 hours or until chicken breast become tender .With slotted spoon remove chicken from pot and put in bowl or plate to be put back in later.also measure out two cups of boiled stock out of the pot and save for later.
- 2. Put in both cans of cream of chicken soup in water you just took chicken breast out of . heat water back up on low setting. stir to mix. then put in seasonings, Garlic, poultry seasoning, season salt and celery.
- 3. Now put the stick of soften butter or margarine in another bowl. Add 1 cup of flour mix. Add about another 1/2 cup mix . Now you are ready to use the broth you saved to mix a little at a time to butter/ flour mixture to make dough. Just use enough broth to mixture to get it to the same texture as can biscuit dough. Roll out on floured surface and cut into strips, the small squares.
- 4. now make sure that cream of chicken mixture is almost to a boil before carefully putting in dough squares. put in a few squares then stir, then repeat until all dough has been put in the pot. At this time turn down low to simmer and chop chicken to bi8t size pieces and add to the pot. Simmer for about 2 or 3 more minutes then turn heat off the pot and cover. Give it about 10 minutes to let all ingredients set. Then serve in bowls, then garnish with a little black pepper.
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