I prefer my Creamed Chicken or Chicken and Dumplings recipe in this book to this one.

Again…I have taken parts of several recipes and made it my own by adding what we like and taking away what we don’t…plus just doing my own thing!
It was darn good!

I never wanted to try chicken pot pie…seemed like just too much work. Played around with ingredients and came up with this.

You could cook chicken breasts if you did not want to buy the canned meat or even use a rotisserie chicken. Just boil for about 1 hour in salted seasoned water…drain and chop meat.

My mother usually just seasoned and rolled in flour. Guess you could consider her way more “Country Fried” and this recipe more “Southern Fried”.
This is a good basic cooking guide.

You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.

Serve with Ranch dressing as a dipping sauce or use your favorite dipping sauce.

This is a good beginner cooking guide.

Not a true Chicken Parmesan…but my kids love it!! Oh, so do I.
You can offer the Ragu Sauce as an additional sauce for the garlic pasta…but it is great without it. Personally I like Prego Meat/Mushroom sauce.
Recipe calls for 9 patties, this recipe very easily adjusts to any number of patties.