Recipe by Ridgely
The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.
- 1 (5 lb) whole chickens
- 4 carrots
- 4 stalks celery
- 1 large onion, quartered
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 6 tablespoons butter
- 1 tablespoon chicken bouillon granule
- 1 teaspoon poultry seasoning
- 1⁄4 cup shortening
- 2 cups self-rising flour
- 3⁄4 cup milk
- 3 large eggs, lightly beaten
- 1 cup coarsely crushed saltine crackers (about 24 crackers)
- 1 tablespoon butter or 1 tablespoon margarine, melted
Directions See How It's Made
- Combine first 6 ingredients and water to cover in a large Dutch oven.
- Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
- Remove chicken and cool.
- Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
- Reserve remaining broth for later use.
- Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
- Set aside to cool.
- Cut shortening into flour with a pastry blender or fork until crumbly.
- Add milk, stirring just until dry ingredients are moistened.
- Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
- Bake at 400° for 25 minutes or until golden brown.
- Cool on wire rack; break into pieces.
- Skin, bone, and coarsely chop chicken.
- Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
- Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
- Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
- Bake at 375° for 30 minutes or until golden brown and set.
- Let stand 10 minutes before serving.