Author: mcdougalfavorites

1 stewing hen
2 cups plain flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons shortening or oil
¾ cups water or milk
1 small can Pet milk

Cut chicken into pies, put in large pot with cover, cover with water and cook on top of stove until chicken is tender.  Remove chicken and season broth with salt and pepper.  Debone chicken, cut into pieces and set aside.  Mix flour, salt, baking powder, and shortening with pastry cutter or fork.  Add water or milk and mix together.  Roll out on floured board until thin, cut into squares,  Drop into slow boiling broth (push each one into broth to coat so they don’t stick together).  Add chicken.  Cook about 15 minutes.  Cover and let set about 30 minutes.  Add about half a can (or more) of Pet milk.  Stir and serve.

Note:  I usually use canned biscuits cut into fourths with kitchen scissors for dumplings when I am in a hurry.

Filling

1 frying chicken
1 can cream of chicken soup
1 can cream of celery soup
2 cup chicken broth
1 can mixed vegetables, drained
Salt and pepper

Cook and debone fryer.  Place chicken chunks in large casserole dish  Bring soups, broth, and vegetable to boil.  Add Salt and pepper,  Pour over chicken and let set 45 minutes or longer.

Crust

1 stick margarine
1 cup self rising flour
1 cup buttermilk

Melt margarine; add flour and buttermilk.  Mix and pour over chicken mixture.  Bake at 400 degrees until crust is brown.

6 chicken breasts, boneless and skinless
1 jar apricot or apricot-pineapple preserves
2 tablespoons lemon juice concentrate
¼ cup soy sauce
½ teaspoon ginger
¼ teaspoon mace
Dash salt

Place all ingedients into slow cooker on low for 4 hours.  Serve over cooked rice.

3 cans cream of chicken soup
1 small can green chilies, diced
2 cans Swanson Chicken Breast
1 cup milk
1 bad Doritos chips
1 (16 ounce) package cheddar cheese, shredded

In a large pot, combine coup, chilies, chicken, and milk.  Cook until warm.  Layer chips, cheese, ad the soup mixture in a 9” x 13” baking dish.  Bake at 350 degrees until heated through and cheese is melted.

3 chicken breasts
½ cup flour
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
½ medium yellow onion
1 clove garlic, minced
1 (20 ounce) jar tomato sauce
3 medium zucchini, chopped

Dust chicken with flour, salt, and pepper.  Saute in olive oil until cooled.  Shred chicken into small to medium pieces.  Put chicken back into pan adding, onion, garlic, tomato sauce, and zucchini.  Simmer covered for about 20 minutes.  Continue simmering for additional 10 minutes uncovered.

1 can cream of mushroom soup
1 can cream of chicken soup
½ can tomatoes (Rotel) with green chilies
1 dozen flour tortillas, broken in pieces
1 frying chicken, cooked and deboned
1 onion, chopped
2 cups cheddar cheese, grated

Blends soups, tomatoes and broth in blender.  Alternate layers of tortillas, chicken, onion, cheese and soup mixture in large, greased, ovenproof bow.  Ending with cheese.  Bake at 350 degrees for 1 hour.  I never can use all the tortillas,  I stand some up edgewise on top.  Looks pretty when browned.  6 servings.