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elnasbaby,

I have a very good recipe for a Pennsylvania Dutch Chicken and Dumplings.  It's from scratch and you have to roll out the "dumplings."

Are you interested?

DeeMarie

Hi DeeMarie,

I've eaten chicken and dumplings like this before and it was delicious.  Do you use the regular noodle recipe for it?  Would love to have  your recipe if you would share.

Thanks

Oregonrocky's  

Leila

Hello elnasbaby,

I have the recipe from the Bisquick box, but it's not from the 79-80's.  It does however contain 1 can progresso creamy mushroom soup. 

I hope you get help for a recipe without milk.

Leila

Hello, Would you be willing to send me your Bisquick box recipe?  I think it may be the one that I have been looking for.  Thank you and Happy New Year.

Chicken Fricassee with Dumplings
From 1971 Betty Crocker Recipe Card Library
Section E, Men's Favorites, Card 4

2 1/2 to 3 lb broiler-fryer chicken, cut up
1 cup Bisquick baking mix
2 tsp salt
1 tsp paprika
1/8 tsp pepper
2 tbsp shortening
1 tbsp butter
1 can condensed cream of chicken soup
1 1/2 cups milk
Dumpling dough
1/2 tsp parsley flakes
1/4 tsp poultry seasoning

Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides.

Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest pieces are tender.

Twenty minutes before end of cooking time, prepare Dumpling dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer.

This is it!!  Thank you so much!

I have yet to try this as I just found it today but I have been looking for a recipe like this and am excited to try it out. I plan on buying a porcelain dutch oven soon and look forward to cooking this in it. I'll let you know how it goes!

AZnative:

I have yet to try this as I just found it today but I have been looking for a recipe like this and am excited to try it out. I plan on buying a porcelain dutch oven soon and look forward to cooking this in it. I'll let you know how it goes!

Sounds good AZNative. Looking forward to your review. Sincerely, Cate

Try the frozen dumplings from the grocery freezer case.  They are very, very good and tender !!  easy too!!!  You might want to look for Reames Homestyle Flat Dumplings in the orange and red package.  Drop the pre-cut dumplings into your boiling chicken broth mixture.  Waah LA !  

stormy_nanci:

CHICKEN AND ROLLED DUMPLINGS

4 c. flour 1 c. Crisco 1 c. water (or broth) 1 tsp. salt 1 tsp. baking powder 1 whole chicken, cooked, deboned, chunked Cut shortening into flour. Add salt and baking powder. Add water (or broth). Roll to 1/8-1/4 inch thickness and cut into dumplings. Pull each dumpling (for tenderness) and drop into broth. Cook until tender. Add chickn. I found this recipe on Cooks.com and it looks like the one my mother made and I still do.

thankyou so much for putting this up. this is how we had them as kids too, but dont remember mom using shortning. salt, pepper and the baking soda sound like it. i am going to try yours for sure!! you may have saved me from trying to rack this old brain for recipe. take care and will let you know how it goes.

pam mader(screen name:westcoaster)

I am also looking for the recipe on the Bisquick box.  Not necessarily from the 1980's.  Any that did not use the biscuits in the can will do.

Thanks

Bbyblu

Hi there,

If you look it up on utube they will even show you how to do it!

I found a recipe for the dumplings (rolled out and cut square) like my grandmother used to make there.

Good luck!

Kim

Was it this video? http://www.youtube.com/watch?v=SNQCucS75Ug

Heh, who would have thought- there are so many videos of people making chicken and dumplings. http://www.youtube.com/results?search_type=&search_query=chicen+and+dumplings+recipe&aq=f

Sincerely, Cate

I would very much like to try your roll out Dumplings recipe.

thanks

Having been born and raised in the South, I've never had fluffy dumplings.  We've always had rolled, thin, flat dumplings.  Chicken and dumplings have always been a favorite and I  watched my Mom make a big pot hundreds of times.

My sister made C&D for us a few years ago and they were just like Mom's.....until she told me she used flour tortillas instead of mixing up dough, rolling and cutting them.  I was so stunned, I thought she was joking, lol!

I tried it and they are great...and so much easier.  I cut them in strips, then in pieces and drop them one by one in pockets of boiling broth.  They cook in just a few minutes.  I'll never go back to the "messy, time-consuming" way!

hello there,

I saw you post that you have a recipe for Chicken and Dumplings(rolled!!). Is there a possibility that you may be willing to send that to me? My mom made this for us kids/family and I cant remember her recipe. She is in heaven and dont my long distance will go that far!! LOL My email address is:

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If you can do this, I will be forever grateful to you DeeMarie!!! So I hope to hear from you soon. Thanks so much for your time.

Pam Mader

DeeMarie,

I would very much love to get your recipe. Today I am in the mood to make this. Could you get back to me asap please so I can make this.

Victoria Curran

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Hello, Did you find this recipe?  Would you be willing to send it to me?  I think it is the same one I have been looking for.  I am new to this and just happened to find your post.  Thank you and Happy New Year!

Chicken Fricasee (Betty Crocker's Cookbook, New and Revised Edition, page 95 - year unknown)

*T = Tablespoon

*t = Teaspoon

1 Cup all-purpose flour

2 t salt

1/4 t paprika (optional) - I use 1-2 Tablespoons

4-pound stewing chicken, cut up

   Shortening or vegetable oil

1 Cup water

3 T flour

   Milk

   Chive Dumplings

Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thing layer of shortening in 12-inch skillet. Cook chicken until brown on all sides. Drain fat from skillet; reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leaves, to chicken (basil is my choice here). Cover and cook over low heat, adding water if necessary, until chicken is done, 2 1/2 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet; reserve.

Heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring constantly, until mixutre is smooth and bubbly; remove from heat. Add enough milk and reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chciken to gravy.

Prepare chive dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer - 8 servings

NOTE: To fricasee a 3-pound boiler-fryer chicken, cook over low heat about 45 minutes.

Chive Dumplings

3 T shortening

1 1/2 C all purpose flour*

2 t baking powder

3/4 t salt

3/4 C milk

3 T snipped parsley or chives(add to dry mixture)

Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer. 8 to 10 dumplings.

*If using self rising flour, omit baking powder and salt.