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
I made this today from your recipe I found on “Just a Pinch.” It called for 4-5 large chicken breast, however, I guess my large and your large are greatly different. In pounds and ounces how much chicken breast would you estimate that you used? I love the taste but with all the chicken breast I used (3 pounds+) the dumplins got lost. Good thing I had lots of broth. Had to “soup” it up some and serve it on biscuits. I will be freezing some also.Thanks
Hi Dee, I use about a pound to a pound and a half chicken breast.
Made tonight didn’t use last cup of broth. Awesome cream dumplings hit with whole family and that’s not a easy task here.
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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.
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.
Tried this tonight and it’s a hit!! So much comfort on a cold, snowy winter night. Thank you!
Hey Nancy,so glad you enjoyed this! Thanks so much for visiting.
Good stuff, only thing is it took 50 minutes to cook. Mmm mmm good :- )
Hi Mike, thanks for visiting with us. So glad you enjoyed the Chicken n’ dumplins’
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?
I am going to try this soon. Looks yummy!
Hey Amy, have you tried this recipe yet? Anxious to know your thoughts.