Chicken n’ Dumplings
Recipe type: Chicken
Cuisine: American
Best Dumplins EVER!
  • 2 medium yellow onions
  • 1 bunch of celery
  • 2-4 cloves of garlic
  • 1 whole chicken or 4 cup cut-up chicken breast
  • 1 pint of Daisy sour cream
  • *
  • 3 cups flour (6)
  • 2T + 1½ t butter (3T)
  • ¼ t baking soda (½ t)
  • 1 cup water (2)
  1. Put one cut up onion, half the garlic, peeled and half the bunch of celery in a blender and fill to the top with water. Blend until pulverized. Put in large stockpot. Repeat with the remaining onions, celery and garlic. Cook until the green color has changed from the brighter celery green to a darker green. Add chicken and simmer until done. Remove chicken from stock and cut into bite size. Return to stockpot and bring back to a rolling boil. While waiting make the dumplings.
  2. Mix well & roll out on a floured surface about ¼ inch thick or less. Cut into pieces, desired size and shape. Drop into rolling boil chicken broth. Be careful it will splash. Once all the dumpling has been added reduce to a simmer. Cook for about 10 to 15 minutes until desired doneness. Add 1 pint of Daisy sour cream, salt and pepper to taste. Thicken the broth, if needed, with a flour and milk mixture.
  3. Enjoy! Enjoy! Enjoy!


“Didee Chicken”
Recipe type: Chicken
Cuisine: American
From a 1954 copy of "South Louisiana Recipes" form the "Church of the Good Shepherd", Lake Charles, Louisiana
  • ¼ cup vinegar
  • 1 stick butter
  • 1 tablespoon sugar
  • 1 cup water
  • 1 tablespoons Worcestershire sauce
  1. Mix and let come to a boil. Salt and pepper a cut up chicken, put into sauce and cook with lid on for 45 minutes over low heat. Remove lid to brown. Serve with rice.
  2. Daniel’s note: start at 350°. Lower heat to 250°.