BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS
My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.
Provided by jadedgurl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
- Discard lemon. Remove chicken from the pot; let cool.
- Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
- Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
- Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
- Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g
CRACKER BARREL CHICKEN CASSEROLE
This is a wonderful dish! I haven't had the good fortune to have tried the original recipe at Cracker Barrel, but it it's anything like this, it's a winner for sure! Creamy chicken filling with a wonderful cornmeal crust that turns a golden color! It's a keeper for sure!
Provided by FLUFFSTER
Categories < 4 Hours
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
- Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
- When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
- In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
- Add chicken broth, cream of chicken soup, salt, and pepper.
- Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
- Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
- Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.
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