Stuart's Chicken & Dumplings

2 sticks celery, sliced
1/2 cup frozen peas
1/2 cup sliced carrots (optional)
1 whole chicken, quartered
8 cups water (depends on pot)

Seasoning:
6 peppercorns
1/2 tablespoon salt (or less)
½ teaspoon cayenne pepper
2 bay leaves (or ½ teaspoon dill)
1 teaspoon basil
1 teaspoon parsley

Dumplings:

2 cups flour
3 tablespoons baking powder
1 cup whole milk
2 teaspoons melted butter (or lard or vegetable shortening)
1 egg, beaten
1 teaspoon salt

Place chicken in a large Dutch oven or similar pot. Add (carrots- optional) , chicken seasoning and enough water to cover chicken with about 2 inches of water. Bring to a rolling boil, then reduce heat and simmer, covered, until meat can easily be removed from bones (about an hour.)

Remove chicken, bay leaves (and carrots if added) from broth with a slotted spoon and set aside; discard bay leaves. Add celery and frozen peas to broth and simmer for 15 minutes. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.

Meanwhile, make dumplings.

In a large bowl combine dumpling ingredients, mixing with a fork. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken (and carrots) to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Poppyseed Chicken

Poppyseed Chicken
I use all Healthy Request Soup (low fat) and low fat sour cream, so it's at least a little less fattening than the original recipe (although the original tastes better ). I also serve it over basmati rice - which tastes really good. Add a salad or veggie and your meal is complete. If you're going to freeze it, just leave the cracker topping in a ziplock bag and then add it and the melted butter before baking. Enjoy!

2 c. diced chicken
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 stick butter
1 c. sour cream
1 tube Ritz crackers 2 tbsp. poppyseed

Mix diced chicken with undiluted soups. Add sour cream and salt and pepper to taste. Roll Ritz crackers with rolling pin in plastic bag until finely crushed. Add poppyseed and melted butter. Put chicken and soup mixture in buttered casserole and top with the crackers and butter mixture. Bake 25 to 30 minutes at 350 degrees.

Nana Sandi's White Chicken Chili Recipe

1 Broiler/fryer chicken (cut up)
1 med. onion,chopped
1 1/2 tsp. garlic powder
2 T. olive oil
2 cans (15 1/2 oz. each) great northern beans,
rinsed and drained
2 cups chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper ( you may want to start with 1/8 tsp. first and see how spicy it tastes for your family)
1 cup (8 oz.) sour cream
1/2 cup whipping cream( heavy cream)


1. Simmer the chicken pieces in water that has been salted. I add a sprig of celery top and a chunk of onion, too. It usually takes about 1 1/2 hours to cook. Then drain, saving the broth for later. This will make enough shredded chicken meat for two batches( or you can use half for another dish)

2. Saute the onion till soft and then add the garlic powder.

3. Add beans, broth, chilies and seasonings . Bring to a boil Reduce heat; simmer, uncovered for 30 minutes.

4. Remove from the heat; stir in sour cream and cream. Serve immediately.

Yield: 6-7 servings * will freeze well*