Recipe by Likkel
This is my sister Debra's recipe and my kids always love it when she cooks it for them. It is simple, easy, basic...and very good! You can add a vegetable to the creamy broth if you would like (frozen peas or broccoli), but we like it just the way it is. *I always double this recipe because they always come back for 2nd helpings.
Top Review by **Sierra**
Very good recipe! I cannot review the dumplings, because I wanted to try out another recipe. I used a rotisserie chicken from the grocery stored, shredded into small pieces. Also added a can of corn and a sprinkle of pepper (personal preference). I also added a touch more milk.
Overall, very simple and delicious! Our family's favorite recipe now.
- 4 tablespoons shortening
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 cup chicken broth
- 2 teaspoons chopped onions (I use green onions)
- 12 ounces canned chicken (in chunks) or 2 cups diced cooked chicken
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons shortening, melted
- 1⁄2 cup milk
Directions See How It's Made
- Melt shortening in dutch oven; blend in flour and salt. Add milk and chicken broth. Cook, stirring constantly until smooth and thickened.
- Stir in onions and chicken (plus peas or broccoli if you would like); blend well.
- Dumplings-Mix dry ingredients with shortening and milk. Stir only to moisten.
- Drop by spoonfuls (I use a cookie scoop) into boiling chicken mixtures; cover with lid.
- Cook for 15 minutes over low heat. Do not lift cover until cooking time is up!