CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS
  • 1 stewing chicken, cut into pieces
  • 4 c. water
  • 3 stalks celery with leaves, cut into chunks
  • 1 carrot, peeled and sliced
  • 1/2 c. onion, coarsely chopped
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 c. flour
  • 1 c. milk
  • 2 tsp. parsley, minced
  • Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

BISCUIT DUMPLINGS
  • 1/4 c. Crisco
  • 2 c. self-rising flour
  • 1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.

CHICKEN AND BROCCOLI WITH RICE

CHICKEN AND BROCCOLI WITH RICE
  • 1 1/2 c. water
  • 1 1/2 c. Minute Premium long grain rice
  • 1 lb. chicken breasts, boned and cut into strips
  • 2 tbsp. oil
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1/2 can milk
  • 2 tbsp. Dijon style mustard
  • 1/2 c. cheddar or Swiss cheese, grated
  • 1 1/2 c. broccoli cuts
  • 2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.

CHICKEN ALMOND CASSEROLE

CHICKEN ALMOND CASSEROLE
  • 1 c. chicken breast, diced and cooked
  • 1 can cream of chicken soup
  • 1 c. sliced almonds
  • 1/2 c. mayonnaise
  • 1 c. celery, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. lemon juice
  • 3 eggs, hard-boiled
  • 1 c. cracker crumbs (I use Zesta)
  • 2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.
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