Chicken and Dumplings with Hashbrown Casserole

Posted on October 25, 2013 By Melissa T. entrees, featured

Chicken and Dumplings along with a side of Hashbrown Casserole from Cracker Barrel Restaurant is probably one of my favorite meals of all time. In the past, I had regularly searched for a recipe that would recreate the yummy goodness of this dish. After several failed attempts I finally came across copycat recipes on Pinterest.com that peaked my interest. With a couple changes and small additions and take-outs, I was able to recreate this meal almost perfectly.

Chicken:

• 1 large fryer chicken (4-5 lbs.), neck and gizzards removed
• 1 large onion, peeled and cut in half
• 3 carrots, cut into large pieces - I use about 10-15 baby carrots
• 3 stalks of celery, cut into large pieces
• Salt, to taste
• Pepper, to taste

Dumplings:

• 3 cups cake flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 4 1/2 tbsp. shortening*
• 1 cup milk

Place the chicken, onions, carrots, and celery in a large stock pot or Dutch oven and cover with water.

Bring to a boil, then reduce heat so water maintains a simmer. Cook chicken for one to one and a half hours or until cooked through.

While the chicken is cooking you can skip to step four and start making the dumplings, or you can wait until the chicken is fully cooked… I normally like to wait until after the chicken is completely done as the dumplings start to get hard pretty quickly which I don’t love.

Once chicken is done, remove from the broth and let cool. Remove chicken from the bone (this should be pretty easy as it should be falling off the bone) and shred into medium-sized pieces, tossing out the bones and skin.

Pour the chicken broth through a fine mesh colander discarding vegetables.

Pour six cups of the broth for the dumplings into a large dutch oven. I like to refrigerate or freeze the rest to use in for another meal.

For the Dumplings:

Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips. Add milk slowly and stir until a ball of dough forms.

Roll out the dough onto floured surface that you don’t mind cutting on (I use my kitchen table). Roll to about 1/4 inches thick.

Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. (It really doesn’t matter if you get these exact measurements, I find I like my dumplings to be all different sizes).

In your large pot or Dutch oven, bring broth to a gentle simmer over medium-low heat and drop in dumplings one by one. Cover and allow to cook for 7-10 minutes.

Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes (or longer, depending on your stove or if you want a thicker broth).

Season generously with salt and pepper. Enjoy!

Hash Brown Casserole

Ingredients:

• 1 2 lb. pkg. frozen Hashbrowns
• 4 oz. sour cream
• 1 can cream of chicken soup
• 1 stick butter (melted)
• 1/2 cup chopped onion
• 2 cup grated cheddar cheese

Start by placing the potatoes in a large non-stick skillet. Lightly brown 10-15 minutes, stirring often.

Add diced onions and melted butter and mix. Saute mixture 5 more minutes. Add the cream of chicken soup, sour cream and about a cup of grated cheddar cheese. Mix and let simmer 5-10 minutes being sure to stir often.

Place potato mixture in a greased 9×13 inch pan. Season with salt and pepper generously.

Sprinkle with the other cup of cheddar cheese. Bake at 350 degrees F for one hour. The cheese will begin to melt.

Stir well.

Next change your oven temperature over to broil, you will want to broil the mixture 15-20 minutes (depending on the temp of your oven) or until the sides and top begin to crisp.

Added by Melissa T. on October 25, 2013.
Saved under entrees, featured
Tags: casserole, chicken, chicken and dumplings, featured, hashbrown casserole, hashbrowns, recipe

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