Chicken and Dumplings

This is a super popular recipe, and a southern favorite, but it’s also one that can be a little bit frustrating for the sole fact of it can be tiresome to make the dumpling dough all the time.  this is a recipe that makes it easy, and it’s very tasty, and really good.

This is also a dish that does require a bit of patience on your part, especially if you’re new to making these.  The best way to make these is to sit, and it’ll make a super creamy, super tasty dish. It’s also very simple, but riddled with flavor that you can’t get enough of.

Once you get a chance to make this, you’re sure to find a spot for this at the dinner table when you want something easy, and hearty for those nights you want to have something like that on hand. Without further ado, let’s get started!

Ingredients:

3 cup chicken broth

1 can cream of celery soup

1 stick butter

4 Tablespoon real butter

salt and pepper to taste

1 1/2 cup self-rising flour

1 1/2 cup of milk

5 large boneless chicken breast

1/2 teaspoon savory (thyme or rosemary)

1/2 cup sour cream

Directions

always use the self-rising flour, and not margarine, or anything without fat in it, because it does mess up the way that it bakes. Also, make sure that you adjust the times accordingly, especially if you live at higher altitudes.

Put the chicken, salt, 4 tablespoons of butter, and pepper into a big stockpot, and then, cover the whole thing with water so there’s a couple inches above where the chicken is.

Cover the pot, boil it, then reduce to a simmer, boiling until it becomes tender, up to 45 minutes, but 30 minutes should do the trick. Remove the chicken, but keep the broth to the side.

Shred the chicken. While that’s happen, preheat your oven to 375 and melt one butter stick in there, and make sure it’s mixed on the baking dish.

Put the chicken in there. then, whisk the milk and flour together putting it over the chicken mixture in the pot.

Wake the two cups of the reserved chicken broth, then add the savory, celery soup, and the sour cram together, whisking it, then putting it over the flour and chicken mix

Do not mix it, but bake this with everything intact for another 40 minutes, or until it’s a nice, deep brown.

Let this sit to cool for up to 15 minutes, and take the last cup of the chicken broth, putting it on top, letting it “soak” into everything there

Cut yourself a piece of this, and then serve this! This is a great one that goes well with some bread, and other side dishes to make this a southern dish that you wont’ be able to get enough of, and one that you’ll want to make again and again!