We would like to share our favorite chicken and dumplings and lasagna recipes.

Homemade Chicken & Dumplings

This is a recipe that is I do in stages.

Cook a whole chicken in a crock-pot with 6 cups water, salt and pepper until falling off the bone.

Allow to cool for at least one hour.

Debone the chicken and store in the refrigerator until ready to use.

Strain the chicken broth into a container and place in the

refrigerator until ready to use so juice can congeal.

Spoon the fat off the top of the chicken broth before using.

Broth can be used ‘as is’ if desired.

1 1/2 cups self-rising flour
1/2 cup chicken broth
1/4 cup milk

Mix these three ingredients together to form a dough ball.

Flour a surface.

Take half of dough and roll out on the floured surface until very thin.

Cut dough into strips using a circular pizza cutter.

Place on strips on a floured cookie sheet.

Sprinkle flour lightly over the strips or add a layer of waxed paper between layers.

Repeat with second half of dough.

Freeze the dough strips for at least 2 hours and up to several days before using.

2-3 cups cooked chicken
12 cups chicken broth
pepper to taste

Bring first two ingredients to a boil in a 6-quart pot.

Gradually add dough strips.

Add pepper to taste.

Cook over medium heat stirring occasionally for 20-30 minutes.

Stir more often if trying to stick to bottom of pot.

Allow to sit for 30 minutes for flavors to blend better before serving.

Note: Use low sodium chicken broth if watching sodium intake.

Creamy Chicken Broccoli Lasagna

9 uncooked lasagna noodles
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 teaspoons chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 1/2 cups milk
14 ounces canned chicken (including broth)
6 cups broccoli florets
1 1/2 cups small curd cottage cheese
9 ounces sliced mushrooms drained (optional)
2 packages (6 ounces each) sliced Swiss cheese

Cook noodles according to package directions.

Drain noodles.

Using a large saucepan, sauté onion in butter until tender.

Add the flour, bouillon, garlic salt, and pepper.

Stir until smooth.

Gradually add milk and canned chicken.

Bring to a boil.

Cook and stir for 2 minutes or until thickened.

Add broccoli and cook for 3 – 5 minutes.

Stir in cottage cheese and mushrooms.

Layer three noodles in a greased 13-in. x 9-in. x 2-in. baking dish.

Cover with 1/3 of the sauce and 4 ounces of the Swiss cheese.

Repeat layers twice.

Bake, uncovered at 350 degrees for 35 - 40 minutes or until bubbly and

broccoli is tender.

Let stand for 10 minutes before cutting.


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