he potatoes and cook until
n large saucepan, saute onions and celery in butter until tender
Cook noodles, drain.
In bowl, beat eggs, salt and pepper. Stir in chicken and remaining ingredients.
Blend in noodles. Pour into greased 9-inch pie pan.
Bake at 350\u00b0 for 45 minutes.
Place chicken in a large stock pot.
Boil chicken in 5 to 6 quarts of water for 30 minutes.
Remove chicken and add carrots, celery, bouillon and parsley flakes to water.
Remove skin and bones from chicken and cut into chunks and return to mixture.
rnip, rutabaga, onion, diced fennel, and a large pinch of salt
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
ace chicken, water, bouillon, peppercorns, and cloves in kettle and
>chicken into a large boiling pot. Add chicken broth and
water, bouillon, peppercorns and cloves in kettle and bring to boil.
utch oven.
Put your chicken and coat.
Add your onions
Boil chicken and remove from stock.
Mix together the flour and boiling chicken broth.
This makes wet dough.
Put 1 1/2 cups flour on bread board and as soon as the dough is cool enough to handle, work in the flour. Roll a little thicker than pie dough and cut into 1 or 2-inch strips. Turn them over and let dry for about 15 minutes.
Saute 1 diced onion in butter and add this to boiling broth. Drop in dumplings and cook 15 to 20 minutes.
Chop vegetables into chunks.
Melt butter in a Dutch oven; add chicken and vegetables.
Cook until chicken is lightly browned and vegetables are crisp-tender.
Sprinkle with flour and spices. Cook about 2 minutes until all are coated.
Gradually add broth; bring to a boil, stirring constantly.
Reduce heat to low and simmer.
While chicken simmers, prepare dumplings.
Lightly grease 13x9x2 baking dish.
In a large kettle melt butter and saute onions, celery, garlic until tender.
Add flour, sugar, salt, basil, pepper and chicken broth.
Bring to a boil.
Boil a minute then add chicken and frozen peas.
Pour into previously prepared pan.
For dumplings combine biscuit mix, basil and 2/3 cup milk stir until moistened and use fork to drop dumplings onto casserole (12 dumplings) Bake uncovered at 350 for 30 min.
cover and bake 10 min more or until dumplings are done.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.