Baked Chicken and Dumplins

bakedchickndumplinssgc

 

I was wanting chicken and dumplins one night for supper but didn’t have time to make actual chicken and dumplins.

So, I got to thinking how I wish I could come of with something that tasted so close to the real thing yet I could throw it in the oven.

Then I remembered the cup a, cup a, cup a rule for making cobblers.  I thought why wouldn’t that work for making my dumplins, just omit the sugar and add a little more flour and milk.

But then how was I going to get them creamy?

Then I thought, why not use the broth from the chicken and a cream of celery soup and just throw in some sour cream for good measure, then just season it up!

So that’s what I did; crossed my fingers and hoped for the best, the end result was one that really surprised me.

It got rave reviews from my family and I published the recipe on Just a Pinch website and it was awarded a blue ribbon.

I think I will submit it to Taste of Home recipe contest and see what happens.

In the mean time I hope you all will enjoy this as much as my family did!

I wanted to show the picture of the end result to make your mouth start watering!

Ingredients

4-5 boneless chicken breast

2 chicken flavored bouillon cubes

1  stick real butter , not margarine

1 1/2 cups self-rising flour

1 1/2 cups milk

1/2 cup sour cream

1/2 teaspoon savory (if you don’t have savory you can use thyme or sage)

1 can cream of celery soup (yes, you can use cream of chicken, but I don’t think I would use cream of mushroom)

3 cups chicken broth (this will come from the pot you boiled your chicken in)

4 tablespoons real butter, not margarine

Salt and pepper to taste

Directions

Preheat oven to 375 degrees.
Place chicken, 4 tablespoons butter, bouillon cubes and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken.
Cover and bring to a boil over high heat.
Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes.
When chicken is done remove from broth and let cool.
When cool, shred chicken into pieces.
Melt 1 stick butter and pour into 3 quart baking dish.
Spread chicken on top of butter.
In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl.
Using the same bowl, whisk together 2 cups chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
Bake for 30-40 minutes or until a golden brown.
Let cool for about 15 minutes.
Then pour the remaining 1 cup chicken broth evenly over the top.
Photobucket

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10 responses

  1. I want to make this for tonights dinner. I’m wondering about that extra cup of chicken broth poured over the top at the end after its finished baking. Wouldn’t this make the top soggy? What is the reasoning why you decided to add this extra broth after its cooked? Did it seem dry? Thanks for your help.

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    1. Hey Gourmet Gal, you ask a very good question. The extra cup of broth poured evenly over the dish usually doesn’t make it soggy it makes it extra creamy, more like chicken n dumplins.You can certainly omit the extra cup if you wish; the dish will not be as creamy but it shouldn’t be dry either. Hope this helps.

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  2. Tried this tonight and it’s a hit!! So much comfort on a cold, snowy winter night. Thank you!

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    1. Hey Nancy,so glad you enjoyed this! Thanks so much for visiting.
      God Bless,
      Dana

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  3. Good stuff, only thing is it took 50 minutes to cook. Mmm mmm good :- )

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    1. Hi Mike, thanks for visiting with us. So glad you enjoyed the Chicken n’ dumplins’

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  4. I tried this and it was yummy! It took longer to bake than the recipe says–more like 45-60 minutes. I only poured a little broth on top at the end–it seemed like too much but maybe dumplins are supposed so be ultra moist?

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  5. I am going to try this soon. Looks yummy!

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    1. Hey Amy, have you tried this recipe yet? Anxious to know your thoughts.
      God Bless

      Like

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