Recipe by GrandmaIsCooking
Another old favorite.
Top Review by SweetAim
Good, solid "Home Cookin" type meal, though it needed 5 cups of broth instead of 3 (using only 3 cups made a paste that browned on top in the oven!!!) I also used a strong flavored rotisserie chicken from the market that gave the dish most of it's flavor. It would have been too bland without it. My mom said that it rivaled my aunt's coveted chicken & dumplings family recipe--everyone wanted seconds. We refrigerated the leftovers overnight and then microwaved them for lunch the next day and they were just as yummy (even the dumplings)! We'll probably add veggies next time.
- 1⁄2 cup butter, plus
- 1 tablespoon butter
- 3⁄4 cup flour
- 1⁄4 teaspoon white pepper
- 3 cups chicken broth
- 4 cups cooked chicken, skinned, diced
- 1 cup flour, plus
- 2 tablespoons flour
- 1 1⁄2 teaspoons baking powder
- 1⁄3 teaspoon salt
- 3⁄4 cup whole milk (not skim!)
- 1 1⁄2 tablespoons butter
Directions See How It's Made
- For sauce, over low heat, melt the 1/2 cup plus 1 tablespoon butter in a 1 1/2 to 2 quart saucepan, then blend in the 3/4 cup flour and white pepper.
- Gradually add and stir in the chicken broth.
- Cook over medium heat until the sauce thickens.
- Meanwhile, put the diced chicken all over the bottom of a 9 inch X 13 inch baking dish.
- When sauce is finished cooking, pour on top of chicken and heat in a preheated 350 degree oven until it bubbles.
- While fricassee sauce is heating to a boil in the oven, prepare the dumplings.
- Mix the 1 cup flour, baking powder and salt together, then cut in the 1 1/2 tablespoons butter until mixture is crumbly.
- Add milk and mix together into a soft dough.
- Drop dumplings (a tablespoon each) onto the top of the bubbling fricassee sauce; cover tightly and bake at 350 degrees for about 20 minutes.
- Serve hot.