RecipesMagazine

Chicken Pudding

Chicken Pudding
This recipe serves 12. One portion of this dish contains roughly 22g of protein, 27g of fat, and a total of 432 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, onion, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

1
Combine first 6 ingredients and water to cover in a large Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
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WaterWater
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Dutch OvenDutch Oven
2
Remove chicken and cool.
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Whole ChickenWhole Chicken
3
Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids. Reserve remaining broth for later use.
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BrothBroth
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4
Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth. Set aside to cool.
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ButterButter
BrothBroth
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5
Cut shortening into flour with a pastry blender or fork until crumbly.
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ShorteningShortening
All Purpose FlourAll Purpose Flour
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BlenderBlender
6
Add milk, stirring just until dry ingredients are moistened.
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MilkMilk
7
Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake.
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DoughDough
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8
Bake at 400 for 25 minutes or until golden brown. Cool on wire rack; break into pieces.
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9
Skin, bone, and coarsely chop chicken.
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BoneBone
10
Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
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11
Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
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EggEgg
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12
Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
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Cracker CrumbsCracker Crumbs
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ButterButter
13
Bake at 375 for 30 minutes or until golden brown and set.
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14
Let stand 10 minutes before serving.
DifficultyExpert
Ready In2 hrs, 25 m.
Servings12
Health Score8
Dish TypesLunchMain CourseMain DishDinner
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