Best 4 Nancys Yummy Chicken Recipes

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

NANCY'S CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.

GRANDMA NANCY'S CHICKEN AND BISCUITS

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. In a large bowl combine flour, baking powder and salt. Using a pastry blender or knife, cut butter into mixture until it resembles coarse crumbs.
• 3. Stir in the milk a little at a time until a soft dough forms. Drop the dough onto a lightly greased or parchment-lined baking sheet (you should get about 6 biscuits). Bake for 12-14 minutes, or until light golden brown. Remove from oven and transfer to a wire cooling rack.
• 4. Meanwhile, in a large saucepan, combine 2 c. broth, carrots & celery. Heat on high, just until mixture comes to a boil and vegetables start to get tender.
• 5. Add the remaining broth and chicken and bring the mixture back up to a boil. Reduce heat to low; cover and allow it to simmer for 1-1/2 to 2 hours.
• 6. Remove the chicken from the pan and place it on a plate. Use two forks to pull it apart into bite-sized pieces. Set aside momentarily.
• 7. Meanwhile, whisk the cornstarch and cold water in a small bowl until thoroughly combined. Add mixture to the hot broth and whisk continuously over medium heat for 1-2 minutes. Add the chicken back to the saucepan and stir well.
• 8. To serve, split a biscuit horizontally and place it on a serving plate. Spoon a generous amount of chicken & gravy over the biscuits. Serve with mashed potatoes if desired.

NANCY'S YUMMY CHICKEN

Steps:

• Preheat oven to 325.
• Place chicken in 9 X 13" baking dish. Place cheese over chicken. Mix water and soup and pour over the cheese. Melt butter and toss with stuffing. Cover the casserole with the stuffing mix.
• Bake uncovered for 90 minutes. Let rest 10 minutes. Enjoy!