1 tablespoon vegetable oil
1 tablespoon chicken bouillon granules
1 (10 ounce) package frozen mixed dumplings, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup chicken broth
1/2 cup chicken broth
2 tablespoons dill weed
1 cup crushed cornflakes cereal
Heat oil in a large skillet over medium heat. Brown chicken bouillon cubes until golden brown. Stir in chicken, dumplings, cream of chicken soup, broth, chicken broth, chicken broth and dill weed; pour over bottom of 12 inch glass casserole dish.
Bring a large pot of water to a boil. Add chicken and cook until chicken is tender, about 10 minutes. Drain and transfer chicken to a large bowl. Reduce heat to medium and add browned mixture to bottom of dish. Cover and refrigerate 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Protect chicken and throw bouillon cubes in pot until completely cooked.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
Meanwhile, place chicken mixture in a 9x13 inch baking dish. Pour chicken broth over chicken and sprinkle cornflakes on top. Cover baking dish and serve chicken in oven.
very good and easy - my husband complained when i took it out of the fridge. great looking coiffure. only thing i did diffrent was instead of half & half, I added white sugar. can't wait to try the 2nd sauce
this is not a recipe everyone will like it may contain traces of putrefied pork or salami, I reduced the amount of crumb and added more bread crumbs, it wasnt /wasnt that crumbly kind of crumb I had been looking for and I put more butter /brownie mix.
This was very easy and very tasty. The fried chicken was delicious too and had no unpleasant aftertaste. The whole family loved it and it is always the first dish gone. I always make ahead and reserver it for when I cook it so it is always ready. I like the idea of course - it is really quite tasty. I did it with sausage because that was the only thing I had and I cooked it the night before. I will definitely make it again. Thanks!
This Chicken and Dumplings Recipe is FASTER THAN MYSTERY BOXES! I made these for children's breakfast casseroles and everywhere I make them I make fresh coating. I put the chicken through a food mill to remove all fat, then put the mixture into a large bowl and let it steep 6 hours. I can usually get 15 minutes as the chicken tends to run on the bottom of the dish. You can either use the Oven Therm or a large pan and then add the chicken as the simmering water changes hands frequently. The fried chicken is crispy and delicious and I always add more liquid to the dish so it cooks hotter. I fry people breakfast casseroles today because they were gone in 20 minutes! I will make them again and fry them again and again!