Chicken A La King

Chicken A’la Potato Dumplings

DUMPLINGs

4 cups mashed potatoes (about 6 medium potatoes or 2 lbs.)

¾ cup all-purpose flour

3 eggs, slightly beaten

¼ cup bread crumbs

1 tsp. garlic salt

Salt and pepper

A’La CHICKEN SAUCE

6 oz. rotisserie chicken, chopped

½ cup chopped onion

2 stalks celery, diced

¾ cup frozen peas

½ chopped green/red bell pepper

1 hard-boiled egg

5 small mushrooms, diced

1 14¾ oz. can cream of mushroom soup

1½ cups chicken broth

Combine mashed potatoes, flour, egg, bread crumbs, garlic salt, salt, and pepper in large bowl. Mix well. Shape into 16 balls. Heat large pot of water to boiling. Gently drop balls into water. Once they float to the top, simmer gently for 3-4 minutes until toothpick inserted in center comes out clean.

In Dutch oven or other large kettle sauté onions, green and red peppers, celery until tender. Add mushrooms, mushroom soup, peas and chicken broth. Heat until bubbly. Add chicken and egg. Heat thoroughly and serve over dumplings.

(Optional: Sprinkle with bacon bits.)

© Crackerberries 2014

Chicken & Dumplings with Gravy

2½-3 lbs chicken pieces
3 cups water
1 onion, peeled and wedged
1 tsp salt
½ tsp sage
½ tsp marjoram
½ tsp fresh ground black pepper
2 bay leaves
1 cup sliced celery
1 cup sliced carrots
1 cup frozen corn
2 cups chicken broth
¼ cup flour

Skin chicken and add to water in large kettle with onion, sage, salt, pepper, marjoram and bay leaves. Bring to a boil then reduce heat to slow simmer. Cover and simmer for 30 minutes. Add celery and carrots and simmer 15 more minutes. Add corn and simmer 10 minutes or so.

In medium bowl combine 1 cup flour, 1 tsp baking powder and ½ tsp salt. Cut in 2 Tbsp shortening until mixture resembles crumbs. Ad ½ cup buttermilk, stirring just until moistened.

Spoon batter into six mounds on top of chicken (do not drop in liquid). Return to boiling, reduce heat, cover and simmer 12-15 minutes or until wooden toothpick inserted into dumplings comes out clean. Transfer to serving platter and keep warm.

Combine 2 cups chicken broths and ¼ cup flour in pan and bring to boil. Stir until thickened. Serve gravy over chicken, vegetables and dumplings.


© Crackerberries 2009