Nothing beats a nice tasting chicken especially when you make it yourself! Let me guide you to this new recipe I have learned. You may have seen or tasted this before but I’m pretty sure that it’s not as good as this. All you need to do is follow these simple steps. It may be 13 steps but I assure you that it’s gonna be worth it! Just a reminder, DO NOT use Margarine or any low-fat alternatives because it will have a huge negative effect on the taste of the dish.
Ingredients
4-5 large chicken breast, boneless
1 stick real butter
1 1/2 cups of self-rising flour
1 1/2 cups of milk
1/2 cup of sour cream
3 cups of chicken broth (reserve for further use)
1 can(s) cream of celery soup
1/2 teaspoon of savory (rosemary or thyme may be used)
4 tablespoons of real butter
salt and pepper to taste
How to make Baked Chicken and Dumplings
Step 1: In a large stockpot, put chicken, 4 tablespoons of butter, pepper, and salt. Pour in water enough to submerge the chicken at least 2 inches high.
Step 2: Cover the stockpot and place it on the stove. Turn the heat to high then bring the chicken mixture to a boil. Turn the heat to low and let it simmer for 30 minutes or until the chicken is tender.
Step 3: Remove the chicken broth when the chicken is tender. Set aside.
Step 4: Ready the oven and preheat to 375 degrees then melt 1 stick of the butter.
Step 5: Once the butter is melted, pour it into a 3-quart baking dish.
Step 6: Transfer the chicken and spread it into the baking dish.
Step 7: Combine milk and flour in a medium bowl. Whisk until well-blended.
Step 8: Pour the milk mixture into over the chicken.
Step 9: Combine cream of celery soup, sour cream, savory, and chicken broth in the same bowl where you mixed the milk and flour.
Step 10: Pour the mixture on top of the chicken.
Step 11: Place in the oven and bake for 30 to 40 minutes or until the color turns golden brown.
Step 12: Remove from the oven and pour the rest of the chicken broth. Put back in the oven and cook for another 5 minutes until the chicken and dumplings absorbed all the broth.
Step 13: Serve and Enjoy!
Ingredients
- 4-5 large chicken breast, boneless
- 1 stick real butter
- 1 1/2 cups of self-rising flour
- 1 1/2 cups of milk
- 1/2 cup of sour cream
- 3 cups of chicken broth (reserve for further use)
- 1 can(s) cream of celery soup
- 1/2 teaspoon of savory (rosemary or thyme may be used)
- 4 tablespoons of real butter
- salt and pepper to taste
Instructions
Step 1: In a large stockpot, put chicken, 4 tablespoons of butter, pepper, and salt. Pour in water enough to submerge the chicken at least 2 inches high.
Step 2: Cover the stockpot and place it on the stove. Turn the heat to high then bring the chicken mixture to a boil. Turn the heat to low and let it simmer for 30 minutes or until the chicken is tender.
Step 3: Remove the chicken broth when the chicken is tender. Set aside.
Step 4: Ready the oven and preheat to 375 degrees then melt 1 stick of the butter.
Step 5: Once the butter is melted, pour it into a 3-quart baking dish.
Step 6: Transfer the chicken and spread it into the baking dish.
Step 7: Combine milk and flour in a medium bowl. Whisk until well-blended.
Step 8: Pour the milk mixture into over the chicken.
Step 9: Combine cream of celery soup, sour cream, savory, and chicken broth in the same bowl where you mixed the milk and flour.
Step 10: Pour the mixture on top of the chicken.
Step 11: Place in the oven and bake for 30 to 40 minutes or until the color turns golden brown.
Step 12: Remove from the oven and pour the rest of the chicken broth. Put back in the oven and cook for another 5 minutes until the chicken and dumplings absorbed all the broth.
Step 13: Serve and Enjoy!
