Monday, January 30, 2012

Wanna be Cracker Barrel Chicken-n-Dumplings

I have a great love for Chicken-n-dumplings!  My husband has an even greater love for Chicken-n-Dumplings!  I recently decided that I shouldn't have to go to Cracker Barrel to get the Dumplings I love!  I was on a mission to making them myself.

Wanna know how I did it?  Okay, here we go!

Be sure you have an hour and a half or so to devote to this.  It's time consuming but so good.  I double this recipe so it will last a few days!  

Here's what you'll need:
I know this seems like a ton and it is.  I promise it's worth it!

Can't forget the milk.

Yes, it will take three pans!

Cube chicken.

Recipe For Dumplings:
4 Cups Flour
4 Tsp. Baking Powder
2 Cups Milk
8 Tbsp. Oil

16 Cups Water
8 Bouillon Cubes

16 Cups water with 8 bouillon cubes.
On high heat. begin to boil water for dumplings while
preparing dumpling dough.

Start by cubing your chicken.  I used 4-5 lbs. of boneless skinless chicken breast. 

Cover with water and boil!

Combine flour, baking powder, milk and oil to make dough.

mix until well blended.
Turn dough out onto floured surface and knead 7-8 times.

 Roll dough out very thin.
Using pizza slicer, cut 1inch by 1 inch squares.

 While waiting for the dumpling water to boil, start the sauce in another pan.

Sauce recipe:

1 stick of butter
8 Tbsp. flour
2 Cups Milk
4 crushed Bouillon cubes
1 packet of Splenda
2 or 2 1/2 cups of dumpling water

Begin by melting butter.
 Slowly add flour and stir until blended and thick.
Add milk, bouillon and splenda.  Stir well.  Turn burner off.  Add 2 to 2 1/2 cups of dumpling water. Stir.  Pepper to taste.

When dumpling water is at a full boil, gently drop a portion of dumpling squares one by one.  Dumplings will fall to bottom of pan.  When they float to the top they are done.
As each batch of dumplings finishes, use a slotted spoon to transfer them into a separate bowl.  Continue to add finished dumplings until you've used all your dough.
Drain water from chicken.  Add chicken to sauce mixture.

 Add dumplings to sauce and chicken. Stir well. If it still seems too thick add more dumpling water until it's appropriately thin.  If it's too thin, just add a little flour.
 Spoon into bowls and pepper to taste.  Enjoy!
Couldn't eat another bite if I tried!



  1. I really want to make this for a group of people. How many do you think this will feed?

  2. Betsy, I doubled this recipe for us and it will last a few days. It made a lot. If you're making it for a group I would double it. It warms your entire body. So yummy!