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!
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