Chicken Pudding

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.

• Ready In: 2 hrs 10 mins
• Serves: 10-12

Ingredients

• 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

1. Combine first 6 ingredients and water to cover in a large Dutch oven.
2. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
3. Remove chicken and cool.
4. Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
5. Reserve remaining broth for later use.
6. Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
7. Set aside to cool.
8. Cut shortening into flour with a pastry blender or fork until crumbly.
9. Add milk, stirring just until dry ingredients are moistened.
10. Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
11. Bake at 400° for 25 minutes or until golden brown.
12. Cool on wire rack; break into pieces.
13. Skin, bone, and coarsely chop chicken.
14. Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
15. Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
16. Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
17. Bake at 375° for 30 minutes or until golden brown and set.
18. Let stand 10 minutes before serving.