Category Archives: Chicken

Flat (or Slick) Dumplings for Chicken n’ Dumplings

Chicken n’ dumplings was one of my favorite meals growing up and it still is. 

Now, did your moms make the flat dumplings or the fluffy dumplings?  Mine always made the fluffy dumplings, I think partly because they were much quicker to make and also because my dad preferred them.  But us girls (my mom, sister, and I)  knew the best dumplings are really the flat kind.  Just about the only time we ever got to eat them was at our family reunions in Georgia every summer. Nobody can make chicken n’ dumplings as good as a south Georgia cook.  No, I’m not biased at all 😉

I make the flat kind as well.  That’s how I made them when I first introduced my husband to chicken n’ dumplings, which by the way, is probably his favorite meal now.  You should see the way that man’s eyes light up when I make it.  I tried fluffy dumplings on him once, and he informed me that I should stick with the flat kind.  Okay by me!

So today I want to give a tutorial on how I make them, which is geared towards those of you who have never made flat dumplings before.  Hopefully it will inspire you to give them a try in your own kitchen!  I’m sharing a very basic recipe, which is the one I most often use.  One of these days maybe I’ll post my great-grandmother, Ella Mae Jay’s, recipe too 🙂

Let me just give a quick rundown on how I make the chicken part, aside from the dumplings.  I’m not even giving a recipe for it because it’s so darn easy.  I just take a few chicken quarters, and throw them in my crockpot along with some chopped onion, celery, and carrot.  Give it a good season with garlic powder, salt, and pepper, then add enough water to cover, about 5 cups or so.  You can also do this in a pot on the stove.  You can also leave out the vegetables, but I like to include them.  Cover and simmer until the chicken is falling off the bone.  Take it out and set it on a plate until it’s cool enough to shred.

Now we’re ready for the dumplings!  Stir together all the dough ingredients until a ball forms, like this.  I usually have to add a couple more tablespoonfuls of water to get it to come together.

Put it down on a floured surface, and just roll it on out.  You want it to be very thin.

At this point, I use my pizza cutter to cut it into strips.

Here you can see the how thin I roll the dough out.  I like it very thin, though if you make them often enough, you’ll come to know how thin or thick you prefer yours.

Pinch off portions of dough, about 1 to 2 inch pieces, and drop them straight into your broth.  If you’re using a crockpot you want it cranked to high now, or at a simmer on the stovetop.  You can add your chicken at this point as well, or wait until the dumplings are done, it doesn’t matter.  You’ll need to give them a good 45 minutes in the crockpot or about 20 minutes on the stovetop. 

Now dish yourself out a big bowl, then sit down and enjoy the best comfort food on earth.

This is one of my favorite meals of all time.  I hope when I’m 90 years old I’m still able to get in the kitchen and make this.  I hope you give it a try and enjoy it as much as I do! 🙂

Until next time, happy cooking!

Flat (or Slick) Dumplings

Ingredients:

  • 1 cup flour
  • 1/4 cup water
  • 1 Tb vegetable oil
  • 1/4 tsp salt

Directions:

Stir together all ingredients until a ball forms.  Stir in additional water, if necessary, one tablespoon at a time to get dough to come together. 

Turn out onto a floured surface, and roll out very thinly.  Using a pizza cutter or knife,  cut into strips.  Pinch off 1-2 inch length portions and drop into simmering broth.  Cover and simmer for about 20 minutes.

*This amount of dough will make enough dumplings for about 4 servings of chicken n dumplings.  If you’re feeding a large family I would suggest doubling the recipe.

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Chicken Wild Rice Soup

I’ve been making quite a few soups and stews lately.  On the night that I made this soup last week it was -22 degrees F outside.  Brrr that’s cold!  So hot soups and stews are what my tummy just keeps gravitating towards, I guess.   Eventually I’ll get tired of it all and start making chicken salad and gazpacho and refuse to look out the window because I’m pretending it’s actually spring!

I also love soups and stews because they’re the ultimate one-pot meal, and they’re great for using up odds and ends of produce and/or meats.  I don’t know about you, but I love being able to throw everything into a pot and just let it cook away!

This soup is one that I jotted down from my mom’s recipe box quite some time ago and never got around to trying.  I wish I hadn’t waited so long because it’s delicious!  I don’t like to buy too much in the way of boxed and pre-packaged foods, but I’ll definitely buy Uncle Ben’s to make this again.

I didn’t have any mushrooms, and I don’t much care for them anyway, so I rooted around in my deep freeze to see what else I could come up with instead.  I found a small bag of asparagus that I had blanched and frozen a while back before it could go bad.  It was perfect in this soup, and as a bonus I was able to use up something from my deep freeze!  I think broccoli would be nice as well, and that’s something I’m more likely to have on hand than asparagus.

Or just use mushrooms if you really like them.  Either way, I hope you enjoy!

Chicken Wild Rice Soup

Ingredients:

  • 1 box Uncle Ben’s long-grain and wild rice mix
  • 1 cup EACH chopped onions, celery, carrots
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups chopped, cooked chicken
  • 8 ounces sliced fresh mushrooms (or frozen asparagus or broccoli)
  • 2 cups water
  • 30 ounces chicken broth
  • 12-ounce can evaporated milk

Directions:

Cook rice mix according to package directions.  Set aside.

In a large pot, saute onion, celery, carrots, and garlic until softened.  Stir in flour and cook 1 minute.  Stir in all remaining ingredients, except for the cooked rice.  Bring to a boil, then reduce heat, and simmer for 30 minutes.  Stir in the rice and cook for another 10 minutes, or until heated through.

I’m sharing this recipe with:

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Cracker Barrel Chicken (or Turkey) Casserole-And Adventures in the Snow

Today I’m going to start off by telling y’all a little story, and you’ll probably either sympathize with me or just get a good laugh out of it (or maybe both).  So I’m a Southerner, right?   Born and raised in a little town right near the Everglades, which is about as far into the Deep South as you can possibly get.  We barely have winter of any kind there.   Here in Edmonton, Alberta we have two seasons, as the locals like to say-winter and construction. 

Well, we’re definitely into winter now.  We recently bought me a car, and I’ve been dreading the day when the snow finally comes for good because the thought of driving in it terrifies me.  I mean, I hyperventilate just being in the passenger seat when there’s snow everywhere!

Yesterday, I decided to try facing my fears and drive us to get groceries.  Well, let’s just say that when we finally arrived at the grocery store, I had a mini breakdown and cried right there in my car in the parking lot.  Yep, I sure did.  It’s okay you Northerners, go ahead and laugh, I can take it.  So needless to say, Jay drove on the way home…

But two things helped cheer me up.  First, at the grocery store I helped an elderly lady bag some bell peppers.  No big deal, I thought.  But she thanked me repeatedly and even gave me a little package of ferrero rocher chocolates and a toonie(a $2 coin for you non-Canadians).  So that made me feel really good.  And then, later in the evening, Jay came home with a bouquet of roses.  Roses!  For me!  How sweet was that?  My day turned out to be not so bad after all 🙂

Now, as for this recipe.  I love Cracker Barrel and I feel that it is a travesty that there are no Cracker Barrels in Canada.  And if you love Cracker Barrel too, then you know already that this recipe is going to be good.  It would be a perfect way to use up some of that leftover Thanksgiving turkey!  This casserole is pure comfort food, and you can’t go wrong with that.

It’s also super easy to make, so let’s get to it!

First, you want to cook up your pan of cornbread.  Once it’s done, set it aside to cool, and we’ll come back to it later. For the filling, start by cooking up your onion and celery.

Then stir in the remaining filling ingredients, and simmer a few minutes until heated thru.  That’s it, done with the filling!

Pour that into your casserole dish.  Now crumble up that pan of cornbread you made earlier and sprinkle it over the top.

Into the oven goes to bake until it looks something like this.

Now that’s some good down-home cookin’!

Cracker Barrel Chicken Casserole

Ingredients:

Cornbread:

  • 1 cup cornmeal
  • 1/3 cup flour
  • 1 1/2 tsp baking powder
  • 1 Tb sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 Tb vegetable oil
  • 3/4 cup buttermilk
  • 1 egg

Chicken Filling:

  • 2 Tb butter
  • 1/4 cup chopped onion
  • 1/2 cup sliced celery
  • 1 1/2 cups chicken broth
  • 1 can cream of chicken soup
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups chopped, cooked chicken

Directions:

For the cornbread, whisk together all ingredients.  Pour into a greased baking dish.  Bake at 375 degrees for 20-25 minutes.  Allow to cool, then crumble up.

For the filling, saute the onion and celery in butter until softened.  Stir in remaining ingredients.  Simmer for 5 minutes until heated through.  Pour into a 13×9 greased baking dish.  Sprinkle the crumbled cornbread over top.

Bake at 350 degrees for 40-45 minutes, or until lightly browned and bubbly.

This recipe is linked to:

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Chicken and Yellow Rice

Today I’m taking a trip down memory lane with this recipe.  I distinctly remember the night I came up with the brilliant idea to add a can of tomatoes and some chicken to a pot of yellow rice.  Boy, you would have thought I’d just discovered I was a master chef, I was so proud of myself.  This was years ago when I had just recently moved out onto my own, so don’t laugh too much at me!

I realize now that it’s not exactly the masterpiece I thought it was back then, but I’m okay with that.  I’m not a master chef, I’m just an ordinary girl who loves to cook, and I hope I never lose the joy that cooking gives me.  I really had to chuckle a little when I thought back to how I even had to make this dish for my parents the next time I was home visiting (though I’m sure they don’t even remember it!).

These days I generally stay away from boxed mixes and that sort of thing, but one thing I do buy regularly is yellow rice.  I’ve tried to make it at home myself without any luck.  So I just have to buy it instead!

Here’s our ingredients for this one pot wonder.  Yep, three.  That’s it.  If you’ve never tried yellow rice before, do yourself a favor and rectify that situation immediately.  Trust me, you’ll thank me.  It’s yummy stuff.  And if you have access to Rotel tomatoes, I highly recommend using a can of that instead of plain tomatoes.  Unfortunately, we are deprived of Rotel where I live.

Very simply, cook up your yellow rice then stir in the chicken and tomatoes, like so.  I think adding a can of beans at this point would be a really nice addition.  Black, pinto, or even pink beans.  Jay, however, is picky about any beans that aren’t in baked form so I was nice and left them out.

And if you want, sprinkle on a little cheese. 

Thanks for coming along with me on this trip down memory lane 🙂

Chicken and Yellow Rice

Ingredients:

  • 1 box yellow rice
  • 1 (14oz) can diced tomatoes (or Rotel tomatoes)
  • 2 cups chopped, cooked chicken
  • optional additions:  canned beans, shredded cheese

Directions:

Cook yellow rice according to package directions.  Stir in tomatoes, chicken, and beans (if using).  Let simmer 5-10 minutes until bubbly and heated thru.  Sprinkle servings with cheese, if desired.

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Creamy Chicken Enchiladas

Here’s a yummy recipe from one of my old Taste of Home magazines.  There are so many recipes I want to try from them and just not enough time for them all!  I was looking for a Mexican-style chicken casserole recipe, and this one sounded really good and I just happened to have all the ingredients on hand. 

It was quick and easy to make, not to mention delicious!  I made mine ahead of time and was a little concerned that the tortillas might turn out soggy, but that wasn’t the case.  So I can tell y’all that if you want to make this ahead of time and freeze it for later, it’ll still turn out fine.

Here’s how I made them:

Mix together your chicken filling ingredients, then spoon an even amount into each tortilla.  As you can see, I had to trim my tortillas just a little so they would fit in the pan.

Roll them up, and place in your greased baking pan.

Now combine the sauce ingredients, and pour them over the enchiladas.

Now for the best part, the cheese!

Yum!  This was the only picture I got of the finished dish before my camera batteries died, but I think you can get the idea 🙂

Here’s the complete recipe.  Enjoy!

Creamy Chicken Enchiladas

Ingredients:

  • 4 ounces cream cheese, softened
  • 1 Tb water
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 1/2 cups diced, cooked chicken
  • 6 large tortillas
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 can chopped green chiles
  • 1 cup shredded cheddar cheese

Directions:

In a large bowl, stir together the cream cheese, water, and seasonings until smooth.  Stir in chicken.

Place about 1/4 cup down the center of each tortilla.  Roll up, and place seam side down in a large, greased baking pan.

In large bowl, combine the soup, sour cream, milk, and chiles.  Pour over the enchiladas.  Sprinkle with the shredded cheddar cheese.

Bake, uncovered, at 350 degrees for 30-40 minutes, or until cheese is melted and the casserole is heated through.

This recipe is linked to:

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Crockpot Cookin’: Chicken Noodle Soup

Before I get to today’s recipe, say hello to Old Man Winter…

That’s the sight that welcomed me outside my window when I woke up this morning.  The first snowfall of the season.  I was partly disgusted because I know it’s only a small taste of what’s going to come in massive quantities all too soon.  But I also have to admit that there is something very beautiful in watching the snow fall and seeing everything blanketed in white.  I just wish it would snow,maybe hang around for a few days, and then be on it’s merry way.  Wishful thinking where I live…

I made some crockpot applesauce this morning which made the house smell wonderful.  Really, is there anything better when it’s cold and snowing outside than to have the smell of apples and cinnamon inside?

Well, the second best thing would be soup, and not just any soup but chicken noodle soup.  Which is what I’m bringing for your eating pleasure today, my friends.  This is a snap to put together because you just throw everything in the crockpot and let it cook away.

And, of course, what goes better with chicken noodle soup than homemade buttermilk biscuits?

Chicken Noodle Soup

Ingredients:

  • 2 cups chopped, cooked chicken
  • 5 cups chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup EACH chopped onion, celery, & carrots
  • 1 can whole kernel corn, drained
  • 1 medium potato, diced
  • 1 1/2 cups egg noodles, uncooked

Directions:

Add all ingredients to crockpot except for the noodles.  Cover, and cook on low for 7-8 hours.  Stir in the noodles.  Turn the crockpot to high and cook for about 30 minutes or until the noodles are done.

This recipe is linked with:

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Peach-Glazed Chicken Tenders

Here’s another super easy weeknight recipe.  This comes from Cooking Light, I jotted it down from one of their 5-ingredient cookbooks, though I can’t remember which. 

I love sweet and sour flavors, and I think the combination of peach preserves and balsamic vinegar is quite yummy.  Other types of preserves would probably be good as well.  Plum preserves come to mind.

I made these to go along with the warm cabbage salad in my last post.  Very quick and easy meal to put together!

Start out by seasoning your chicken with salt and pepper.  Chicken tenders aren’t exactly in my budget, so I just cut some chicken breasts into strips.  MUCH cheaper and just as easy to prepare.

Now add them to your hot skillet.  Very important here not to crowd the pan, otherwise they’ll end up steaming rather than actually browning.

I cooked mine in two batches, and they came out nicely browned.  More color=more flavor.

Now add the peach preserves and balsamic vineger to the skillet.  Cook just for 1-2 minutes, until it’s all heated through.

Add the chicken back to the skillet.  Give it a stir to make sure all the pieces are coated.

Sprinkle the green onion slices over the top (or chives, in my case).  Doesn’t that look pretty??  And that’s it, all done.  Time to eat!

Here’s the complete recipe 🙂

Peach-Glazed Chicken Tenders

Ingredients:

  • 1 lb chicken tenders
  • 1/2 cup peach preserves
  • 2 Tb balsamic vinegar
  • 1 green onion, sliced

Directions:

Season chicken with salt and pepper.  Cook in skillet until both sides are browned and chicken is cooked through.  Remove and set aside.

Add peach preserves and balsamic vinegar to skillet.  Cook over low heat 1-2 minutes, until heated through.  Add chicken back to skillet, turning to make sure all sides are coated.  Sprinkle with sliced green onion.

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