Crockpot Chicken N Dumplings

Soup Ingredients

• 6 cups chicken broth
• 1 tbsp. marjoram
• 1 tbsp.. garlic powder
• 4 boneless, skinless chicken breasts – cut into small chunks
• 2 tbsp. olive oil
• 1 large onion – peeled and diced
• 4 large carrots, peeled and sliced
• 4 stalks celery, cleaned and sliced 

Dumpling Ingredients

• 2 cups flour
• 1 tbsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. olive oil
• 1 cup milk
  
  STEW DIRECTIONS:
• Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)
• Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
• In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
• Add the veggies and cut up chicken to the crock pot.
  
  DUMPLING DIRECTIONS:
• In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
• Pour in the oil and milk and mix with a wooden spoon.
• (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
• Cook on high for about 3-1/2 - 4 hours.
• NOTE: The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and gently stir them into the stew to finish cooking. Break one open to be sure it’s cooked all the way through.

Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F.  Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter for several minutes, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35-40 minutes.  Makes 12 servings.